Coconut Syrup

 INGREDIENTS

 400 millilitres coconut milk full fat, tinned 

3 tablespoon sugar

Instructions 

• In a medium saucepan, whisk coconut milk and sugar then heat on medium heat.
• As it comes to a gentle boil, lower the heat and continue to cook until just thick and syrup.3. Remove from the heat when it thickens to your desired consistency but note that it thickens further as it cools. You’re aiming for a maple syrup consistency so it isn’t too thick.
  4.For a thicker syrup similar to condensed milk, cook the mixture for longer.
  5. Pour in a mason jar ready for use

Notes

It is important to continually stir to prevent the mixture burning and sticking to the pan Stick to a good brand of coconut milk and ensure it is well in date.  Note that this recipe requires tinned coconut milk which is thicker than the dairy free coconut milk that comes in bottles.  Do not substitute coconut extract in this recipe. To speed up the process, you could add a quarter teaspoon of cornstarch to 1 tin of coconut milk to thicken it quicker without needing to heat for too long. I have garnished coconut syrup with coconut flakes for photographic purpose only. It doesn’t require in making the recipe.

Storage

Store leftover syrup in an airtight container and keep in the refrigerator for up to 1 week. 

As it is a homemade syrup, it may not last as long as store bought versions which often contain preservatives. 

How to use coconut syrup

Add it to a cold drink such as a cold brew for amazing taste or to warm coconut lattes. It is also great in cocktails or mocktails. 

Top on french toast or your favorite pancakes with fresh fruit for next level fun flavor! I love it on these Mango and Coconut Pancakes!

It is also brilliant with these Buckwheat Banana Pancakes – just add some chopped macadamia nuts and almonds.

Drizzle it over vegan ice cream or sorbet with extra toasted coconut flakes

 

Pro Tips

Stick to a good brand of coconut milk and ensure it is well in date. 

Note that this recipe requires tinned coconut milk which is thicker than the dairy free coconut milk that comes in bottles or cartons. 

Do not substitute coconut extract in this recipe.

To speed up the process, you could add a quarter teaspoon of cornstarch to 1 tin of coconut milk to thicken it quicker without needing to heat for too long.

 

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