Pour this rich coconut syrup over a warm stack of pancakes and taste a little slice of Hawaii at home. This easy copycat recipe is sweet, creamy, and completely irresistible.
Table of Contents
Coconut Pancake Syrup
On a trip to Hawaii, I tried coconut syrup for the first time at the restaurant Eggs ‘n Things, and it was absolutely incredible. I even bought a bottle to bring home. But at $8.99 a bottle, I knew I had to make my own homemade version instead. Here’s what I love about this recipe:
- Comes together in less than ten minutes.
- Serve it over Banana Pancakes, Protein Kodiak French Toast Sticks, Sheet Pan Pancakes, or even ice cream.
- Taste of the Islands in your own kitchen.
Top Recipe Tips for Success
After testing this recipe dozens of times to get it just right, I am sharing everything I learned to help you make it perfectly the first time.
- Whisk the cornstarch really well at the beginning. Be sure there are no small pockets of cornstarch hiding in the mixture before turning on the heat, so the syrup is silky smooth.
- Stir occasionally once it starts heating. Because cornstarch thickens quickly, it’s important to whisk occasionally to help achieve a smooth texture.
- If it seems thick at first, do not panic. This is normal, and the syrup will thicken more as it cools.
- Store in the fridge in an airtight container. It will stay fresh for up to 7 days.
- Reheat the syrup after refrigerating it. The syrup gets really thick after storing it. To thin it out, place the syrup in a small saucepan over medium heat until heated through.
Ingredients & Estimated Cost:
You only need 5 simple ingredients to make this recipe.
- Unsweetened coconut milk (1 can – $2.28): Use full-fat for the creamiest texture.
- Cornstarch (2 teaspoons – $0.05): I do not recommend substituting the cornstarch.
- Granulated sugar (½ cup – $0.24): You can use coconut sugar as a substitute.
- Light corn syrup (1 Tablespoon – $0.07): Creates a smooth, shiny texture.
- Vanilla extract (½ teaspoon – $0.15): Use coconut extract for a stronger coconut flavor as an alternative.
The recipe cost is calculated based on the amounts needed and may vary due to fluctuating grocery costs.
How To Make Homemade Coconut Syrup
Whisk the ingredients, bring to a boil, simmer, add vanilla, and serve. Let me show you how.
- Add coconut milk, cornstarch, sugar, and corn syrup to the saucepan.
- Whisk the ingredients together until no cornstarch pockets remain.
- Bring the mixture to a low boil over medium-high heat. Reduce the heat to low and simmer for seven minutes, whisking occasionally.
- Remove from the heat and then add the vanilla.
- Whisk until the vanilla is incorporated.
- Allow the syrup to cool before serving.
Recipe FAQs
This typically happens because the cornstarch is not fully whisked before heating the syrup.
This syrup does not freeze or defrost well, so I do not recommend freezing it.
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.
Coconut Syrup
Recipe Cost 2.79 Serving Cost 0.39Equipment
- saucepan
- whisk
- measuring cups
- Measuring spoons
Ingredients
- 1 can 13.66 oz unsweetened coconut milk
- 2 teaspoons cornstarch
- ½ cup granulated sugar
- 1 Tablespoon light corn syrup
- ½ teaspoon vanilla extract
Instructions
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.
Nutrition
Rachel Beers says
Is there a substitute for corn syrup ?
Jess Jankowski says
Hi Rachel, I haven’t tested the recipe with anything other than corn syrup. I like the corn syrup because it helps keep the syrup smooth and prevents crystallization. I think agave or light cane syrup might work as they have a similar texture and taste.
Janel says
I used maple syrup for it since I was going to put it on waffles. It was great!
Lilian says
Very tasty!
Amanda says
The flavors are so well-balanced in this coconut syrup. Truly delicious!
Lucy says
hi! is coconut cream too thick to sub for coconut milk? it’s the only thing I have on hand and don’t want to mess it up!
Jess Jankowski says
Hi, we have not tested that with this recipe. However, we think you can thin the coconut cream a bit with water using a 3:1 ratio and then substitute it for the coconut milk. Let us know how it goes.
Melissa Myhre says
Thank You!
I live in Hawaii and your recipe is the BEST COCONUT SYRUP it beats any brand here and i use it on everything.
Jess Jankowski says
Your comment MADE OUR DAY! Thank you so much!!
Gina says
Can I make this and refrigerate for several days?
Jess Jankowski says
Yes! Place the syrup in an airtight container and place it in the refrigerator for 7-10 days.
Joane says
Could I make this with sweetened coconut milk and omit the sugar?
Jess Jankowski says
Yes, just be careful of the syrup scorching on the bottom of the pan so you would want to stir constantly.
Stacy says
This sounds so good I can’t wait to try it. I have a question though. In the notes there is mention of the baking soda used but it is not in the ingredient list. Am I missing something?
Jess Jankowski says
Hi, that was a typo. Good catch. There is no baking soda in the recipe.
Anjali says
This was such a fun alternative to maple syrup for our pancakes this morning! It was sweet and so delicious!
Casey says
WOW, better than it tastes when I have it Hawaii! SO happy I can make this at home now!!
Tara says
Oh yum! This homemade coconut syrup sounds absolutely incredible. Definitely perfect for pairing with pancakes and brunch.
Liza says
What a tasty recipe! Banana pancakes plus coconut syrup = PURE HEAVEN! Love the tips you shared for getting the kids to help make the recipe. Another winner from Easy Budget Recipes!