This Coconut Syrup recipe is perfect for pouring over a delicious stack of pancakes. It’s a copycat version of the coconut syrup you find in Hawaii.
This recipe costs about $2.77 to make seven servings. It costs $0.39 per serving.
Coconut Pancake Syrup
On a recent trip to Hawaii, we had Coconut Syrup which was terrific. We went to the restaurant Eggs N Things, where we first had it on our pancakes and French Toast two mornings in a row because it was that good!
We all bought bottles of it to bring home, but at $8.99 a bottle, we knew we had to make our version.
Bring a little bit of paradise to you each time you make this Coconut Syrup recipe. The syrup is thick with a rich coconut flavor. Ideally, it is served over our Banana Pancakes, our French Toast, our Buttermilk Sheet Pan Pancakes, or plain waffles and pancakes.
This simple Coconut Syrup comes together in less than ten minutes. So you can quickly whip it up on a lazy weekend morning or a busy weeknight for brinner. We know you will love the Hawaii vibes you will feel as you indulge in this Coconut Syrup.
Ingredients & Estimated Cost:
How To Make Coconut Syrup
- First, using a small saucepan, add coconut milk, cornstarch, sugar, and corn syrup.
- Next, whisk the ingredients together until no cornstarch pockets remain.
- Then, bring the mixture to a low boil over medium-high heat. Reduce the heat to low and simmer for seven minutes, whisking occasionally.
- Finally, remove from the heat and then add in the vanilla.
- Whisk until the vanilla is incorporated and allow the syrup to cool.
- Serve over pancakes.
Recipe Variations and Substitutions
- It’s important to use full-fat coconut milk in this recipe. Please don’t use anyting but coconut milk.
- This recipe can be doubled, you’ll need to use a bigger pot and the simmer time will need to be increased by a few minutes.
SERVE: Serve the syrup over pancakes. You can keep the syrup our for about two hours before it needs to be covered and refrigerated.
STORE: Place the syrup in an airtight container and place it in the refrigerator for 7-10 days.
REHEAT: After storing the syrup in the refrigerator, it gets really thick. To thin it out, we like to reheat it. To do so, place the syrup in a small saucepan over medium heat until heated through.
FREEZE: This syrup does not freeze and defrost well, so we do not recommend freezing it.
- Measuring cups
- Measuring spoons
It is most often used in Hawaii to top pancakes and waffles. However, the syrup can also top other desserts such as ice cream and brownies or as a drink mix-in.
Coconut Syrup has a similar consistency to maple syrup. While both are fabulous on top of waffles and pancakes, coconut syrup has a sweet coconut flavor from adding coconut milk and sugar to the recipe. In addition, the baking soda helps create a light and fluffy texture that makes for a smooth and velvety syrup.
Get Kids Involved
Ages 2-3: Have your child help pour in the coconut milk, cornstarch, sugar, and corn syrup. Ask them to count how many ingredients they are pouring into the saucepan.
Ages 4-5: Have them help measure the ingredients and pour them in. This is an excellent opportunity to introduce them to fractions while measuring the sugar.
Ages 6-8: Ask your child to pre-measure the ingredients in preparation for pouring them into the saucepan. Guide their hands to teach them how to whisk them together. With some practice, this will become a recipe they can easily make on their own as they grow older.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Every dollar counts when it comes to your grocery budget. So save yourself several dollars on a bottle of Coconut Syrup and make this homemade version instead!
More Breakfast Recipes
- Buttermilk Sheet Pan Pancakes
- French Toast
- Red Velvet Buttermilk Waffles
- How to Make a Green Smoothie
- Simple Crock Pot Greek Yogurt
- Homemade Granola
- Chocolate Glazed Biscuit Donuts
- Make-Ahead Breakfast Burritos
- Strawberry Stuffed French Toast
- Vanilla Candied Bacon
- measuring cups
- Measuring spoons
- 1 can 13.66 oz unsweetened coconut milk
- 2 teaspoons cornstarch
- ½ cup granulated sugar
- 1 Tablespoon light corn syrup
- ½ teaspoon vanilla extract
MAKE COCONUT SYRUP:
- In a small saucepan add the coconut milk, cornstarch, sugar, and corn syrup.
- Whisk until combined and no cornstarch pockets remain.
- Place the sauce over medium-high heat and bring the mixture to a low boil, then reduce the heat to low and simmer for 7 minutes, whisk occasionally.
- Remove from the heat and whisk in vanilla extract.
COOL AND SERVE:
- Allow the syrup to cool. The syrup will thicken as it cools.
- Serve with Banana Pancakes, Pancakes or Waffles.