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A close up picture of coconut pancake syrup being poured over banana pancakes.
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5 from 4 votes

Coconut Syrup

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.
Prep Time2 mins
Cook Time7 mins
Total Time9 mins
Course: Condiment
Cuisine: American
Keyword: coconut milk, corn syrup, syrup
Servings: 7 people
Calories: 198kcal
Cost: $2.77

Equipment

  • 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

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