Coconut Syrup
A rich, creamy, and sweet syrup made from full-fat coconut milk, perfect for drizzling over pancakes, waffles, or French toast. Bring a taste of Hawaiian breakfast to your table in just 10 minutes.
For 6 servings
6 steps. 7 minutes total.
- 1
In a small saucepan, combine the full-fat coconut milk and granulated sugar
- a.Place over medium heat and whisk gently until the sugar has completely dissolved, which should take about 3-4 minutes. Avoid letting the mixture come to a boil.
- 2
While the coconut milk is warming, prepare the cornstarch slurry
- a.In a small bowl, whisk together the cornstarch and cold water until a smooth, lump-free paste is formed.
- 3
Step 3
- a.Once the sugar is dissolved, slowly and steadily pour the cornstarch slurry into the saucepan while whisking the coconut milk mixture constantly. This prevents lumps from forming.
- 4
Continue to cook over medium heat, whisking frequently, for another 2-3 minutes
- a.The syrup will begin to bubble gently and thicken to a consistency that coats the back of a spoon.
- 5
Remove the saucepan from the heat
- a.Stir in the vanilla extract and salt until well combined. The vanilla is added off-heat to preserve its delicate flavor.
- 6
Step 6
- a.Allow the syrup to cool in the saucepan for at least 5-10 minutes before serving. It will thicken considerably as it cools. Serve warm over your favorite breakfast dishes.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest syrup, use full-fat, canned coconut milk. Coconut milk from a carton is too thin and will not produce the desired rich consistency.
- 2Whisking is key! Whisk constantly when adding the slurry and frequently while it thickens to ensure a silky-smooth texture.
- 3Don't over-thicken the syrup on the stove. It should be pourable when hot, as it will set to a much thicker consistency upon cooling.
- 4To reheat, gently warm the syrup in a saucepan over low heat or in the microwave in 15-second intervals, stirring in between, until it reaches a pourable state.
- 5If your syrup seems too thick after cooling, whisk in a tablespoon of warm water or milk at a time until you reach your desired consistency.
Adapt it for your goals.
Flavor Infusion
Add a pandan leaf to the coconut milk in step 1 and remove it before serving for a fragrant, nutty flavor. Alternatively, add 1/4 teaspoon of ground cinnamon or nutmeg with the sugar.
Citrus ZestCitrus Zest
Stir in 1 teaspoon of fresh lime or orange zest along with the vanilla extract for a bright, tropical twist.
Sweetener SwapSweetener Swap
Replace granulated sugar with an equal amount of brown sugar for a deeper, caramel-like flavor. Note that this will change the color of the syrup.
Toasted CoconutToasted Coconut
For extra flavor and texture, fold in 2-3 tablespoons of toasted shredded coconut after removing the syrup from the heat.
Why this is on our healthy list.
Dairy-Free Alternative
This syrup is naturally free of lactose and dairy, making it an excellent choice for individuals with lactose intolerance or a dairy allergy.
Source of MCTs
Coconut milk contains Medium-Chain Triglycerides (MCTs), a type of fat that is more readily absorbed and used for energy by the body compared to other fats.
Provides Quick Energy
The combination of sugars and fats in this syrup offers a quick source of energy, perfect for starting your day when served with a balanced breakfast.
Frequently asked questions
One serving of this coconut syrup (approximately 1/4 cup) contains about 235 calories, primarily from the coconut milk's fat content and the sugar.