A tasty and straightforward coconut syrup. For a taste of the tropics, try it on pancakes with mango or banana.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 cups |
Ingredients
- 1 (14 ounce) can coconut milk
- 1 cup flaked coconut
- ¾ cup brown sugar
Instructions
- In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.
Reviews
I wish I could rate this higher, but I’m guessing that I don’t care for coconut milk…Is it supposed to taste so sour? I processed coconut flakes til they were pretty fine. I had no problem with those. Otherwise, was pretty good.
Tasted great, although I did have trouble with the consistency. I used coconut milk instead of coconut cream. Goes well with pancakes, or absolutely anything if you like coconuts!
Taste on our pancakes was pretty good. I wasn’t so sure when it was made. And the color was not what I wanted. I wanted a milky look and texture. I would use less sugar and probably go with white sugar as the coconut was also sweetened. All-in-all thought, when it was mixed with our unsweetened fruit sauce, it made for an “island” tropical taste on the pancakes.
I HATE using my blender, so I left the coconut flakes out. Still very coconuty, with a smooth syrup-like texture. I used lite coconut milk (not coconut cream). Served on top of French Toast soaked in an egg/milk/coconut rum/unsweetened coconut flake mixture, and topped with toasted sweetened shredded coconut. Delicious!
Super yummy!
I really enjoyed this recipe! I made it as directed but decided to throw in white chocolate chips as well. I used it for coconut waffles. My family LOVED IT! Thanks for sharing!
I made this several years ago to go with banana pancakes for my mom’s birthday. Even though I didn’t blend it (didn’t want to wake up the 3rd shift worker sleeping upstairs), it came out great. I didn’t have anything to compare it to, but Mom had tried it in Hawaii and approved this version.
This was great!! I had coconut syrup from Hawaii when I was a kid and I never stopped thinking about it. I found this and decided to make it. One thing I must say is use C&H Brown Sugar, no fake imitations! Also use the best coconut you can get your hands on, not the store brand stuff. Yum!! I want to use this for Rum drinks too!
I was getting ready to make this when I realized that the ingredients list calls for “coconut milk” and the directions refer to “coconut cream” There’s a big difference in the 2 so I’m not sure which to use. Anyone? I gave it 3 stars anticipating it will be as wonderful as the other reviews say.
This is so much better than the so called Coconut Syrup one gets in Hawaii … You can actually taste the coconut !… I used an immersion “stick” blender before cooking the Coconut Milk, Coconut and Sugar, and the coconut is barely perceptible … I changed the recipe by using plain White Sugar instead of Brown Sugar to keep the syrup white, as opposed to having the final product, tan … A bit more appealing to me and mine … Sooooooooooo GOOD …
This recipe is soooo delicious! My husband and I love coconut so this was right up our alley. I did strain the coconut at the end and it was perfect!!
A little sweet, but all I could find was sweetened coconut. With sweetened coconut, I’d use more coconut milk, and about 2/3rds the amount of sugar, which I’ll try next time I make it. Other than that the reason this gets 4 stars is for the texture with the coconut pieces, which limits it’s uses as a syrup a bit. Next time I’ll put it through the blender and see what happens. I made this with buttery crepes, and the taste was pretty gorgeous.
Yummy over banana pancakes!
This was really good and really rich. My 12 year old wanted to eat it by the spoonful. I used coconut powder and used my immersion blender to puree it.
Good flavor, 4 stars because slightly grainy.
Reading these reviews got me super pumped to try it! I wonder how it would change the recipe to use fresh coconut milk. I am not very experienced in the kitchen… any advice?
My kids have pancakes and sausage for breakfast once every weekend just so they can eat this syrup. Next time, I’ll run it through a strainer; the consistency with the coconut reminds me of icing for a german chocolate cake. Not that that’s a bad thing. My kids love it!
How can I explain it. This syrup makes me want to be naked it’s that good!
Delicious! Made with banana pancakes and it was heavenly.
Awesome! My husband is a picky eater and he loved this. I chill it before serving, and serve over Caribbean Cruise Stuffed French Toast, from this site. Thanks it works for us.
Great recipe! We first had the syrup at Buzz’s in Oahu – fantastic – I think the brown sugar gives it more flavour. Yep – strain it when it is finished and it comes out perfect –