Coconut Pancake Syrup

This syrup is SOOOO Good!!! I am not normally a big fan of pancakes, but I could eat them every day with this syrup on them. Also goes great on vanilla ice cream or yogurt or probably anything else you can imagine. You can’t go wrong!

First time making this syrup to add to banana pancakes. It wasn’t overly sweet and gave our pancakes a good flavor.

This is just OK. I read all of the reviews and made changes accordingly. I added Creme de Coco, I added coconut extract, i put in 1/2 the corn starch. While I liked the consistency, it totally lacked coconut flavor, even with all of the things I added. Not sure how you get the rich coconut taste that comes with the real stuff, but this doesn’t get you there. It just lacks the robust coconut flavor of the real thing.

I have so much coconut syrup now I don’t know what to do. I made this syrup with Hawaiian Pancakes (made night before) and it was some top tier breakfast

Based on a lot of the comments I read, I made the recipe as follows: 1/2 can condensed coconut milk 1/4 tsp coconut flavoring 1/2 tsp vanilla 1/8 tsp sea salt 1/2 cup corn syrup 1/4 cup white sugar 1 tsp corn starch. It was outstanding !! I did not use shredded coconut in the syrup. Though a lot people cut the corn starch in the original recipe used a full teaspoon and had the right consistency but might even try another 1/2 tsp next time.

I’ve been promising to make this for my husband and finally did. Turned out great. I was short about 1/2 cup corn syrup but it still turned out well. Added 1/4 tsp vanilla, cut the cornstarch in half like some suggested and blended the coconut in to make it smoother. I also used unsweetened coconut. I’m not a big fan of different syrups but I like it too and my youngest son loves it.

It was very good but I made some changes, instead of corn starch I used arrow root, instead of corn syrup I used agave, and white sugar I used sugar cane and they were all organic.

I made it just as printed except I left out the coconut. I added toasted coconut to the top of the pancakes instead. It makes so much that I had to give some of it away! It was delicious!

I loved it! My husband made waffles while I did the syrup. My kids thought we went out to eat….. I did add a little rum and almond extract. So yummy! Will definitely make again.

We got back from Hawaii 2 weeks ago and fell in love with the coconut syrup while we were there. So much so that I ordered a bottle from amazon the next day. It was AWEFUL. To say the least we were very disappointed, and 18 bucks down the tubes as well. I found this recipe and made a batch at a fraction of the cost of the amazon . It was delicious! Very much like what we had on Maui. BRAVO!

It actually tastes better than the syrup in Hawaii.

I added 2 tsps of coconut extract. I took the recommendations and only used 1 tblsp of corn starch and after it cooled it did thicken to an okay level. Pretty good, it’s not as good as the bottled in Hawaii, but it’s pretty close.

I did and it is wonderful just wondering does it have to be in refrigerator or not?

I substituted honey instead of corn syrup. I also found finely shredded frozen unprocessed coconut at Latin Grocer, which I felt was much better then typical shredded sweetened coconut you get anywhere. It was really good. Not as sweet as expected. Great on King’s Hawaiian French Toast!

The only can of coconut milk in my cupboard was lite, and the syrup tasted more like corn syrup than coconut. I added about 1 1/2 tsp. coconut extract but still didn’t love it. Maybe the recipe does not work with lite coconut milk.

I’ve been to Hawaii and coconut syrup was my favorite. Couldn’t find it where I am. I figured I’d try this because of the reviews. It is awesome! Tastes just like the original syrup. Thank you!

Yuk. I made this stuff and it’s very syrupy, but not very coconutty. I think I figured out the problem: the corn syrup requirement is off by a factor of about 100. Indeed, I checked other recipes, and they called for one or two TABLESPOONS of corn syrup, not a whole friggin’ bottle (2 CUPS). It didn’t look right, either — mostly clear, when it should look like thick coconut milk. I tasted it and then dumped the whole mess down the drain. Awful.

Taste just like the one from home although I left out the shredded coconut. So happy I found it!

Many years ago when my parents went to Hawaii for their anniversary they brought back coconut syrup. Ever since I have looked everywhere to purchase and no luck. I found this recipe and now my husband and grand children don’t want any other syrup with their pancakes or waffles. It is very delicious. For a snack I like to eat cottage cheese with a little coconut syrup and it is fantastic. Thanks for sharing your recipe!

After a honeymoon in Maui, I had to try making this with banana pancakes for brunch. Awesome! Here is my changes… I was short enough corn syrup, so I substituted 1/2 agave nectar to get the full 2 cups. Also didn’t have shredded coconut, so substituted 1/2 crushed pineapple. Other reviewers are right: this makes about 4c of syrup! Halve it or get ready to store some. Also – it stays hot a long time, so be careful. MAHALO

Next time I make this I will cut out the sugar and one cup of the Karo syrup and add 1 cup more coconut milk and extra cornstarch. It was just too sweet. Adding a bit more coconut would be nice or vanilla.