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.
Servings: 7 people
- 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.
Serving: 0.25cup | Calories: 198kcal | Carbohydrates: 20g | Protein: 1g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 151mg | Fiber: 1g | Sugar: 19g | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg