We used to buy coconut syrup every year in Maui. But, making coconut syrup isn’t really that difficult, if you can boil water you can make this Hawaiian favorite. And the advantage to making your own, is that it will be free from high fructose corn syrup, artificial flavors and preservatives. It’s our daughter’s breakfast favorite.
Ingredients:
1 can coconut milk
1.5-2 cups of sugar
Directions:
This is basically a simple syrup made with coconut milk rather than water.
Simmer mixture until reduced to desired consistency.
Allow to cool, bottle and refrigerate.
Note: since this recipe contains no ingredients to preserve or stabilize itself, the contents will separate. Just warm it up and give it a good shake to recombine.
For an extra punch when using on pancakes add toasted unsweetened shredded coconut on top of syrup.