| Level: | Easy |
| Yield: | 2 cups |
| Level: | Easy |
| Yield: | 2 cups |
Ingredients
- 1 (14.5-ounce) can unsweetened coconut milk
- 1 cup sweetened shredded coconut
- 3/4 cup packed brown sugar
Instructions
- Combine all ingredients in a small heavy saucepan. Bring to a boil, reduce to a simmer and cook 20 minutes, stirring occasionally. Transfer to a blender and puree until smooth. Serve immediately. Coconut syrup can be stored in the refrigerator 2 weeks and reheated.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 238 |
| Total Fat | 15 g |
| Saturated Fat | 13 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 25 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 43 mg |
| Serving Size | 1 of 8 servings |
| Calories | 238 |
| Total Fat | 15 g |
| Saturated Fat | 13 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 25 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 43 mg |
Reviews
I bought coconut pancake mix that suggested using coconut syrup on the pancakes. It takes about 25 to 28 minutes to get syrup though. We liked it!!