Homemade Coconut Syrup Recipe
This Homemade Coconut Syrup is an incredibly versatile ingredient, perfect for adding a tropical flair to your favorite pancakes, desserts, or even drinks. The combination of sweet and creamy coconut flavors can be used to enhance the flavor of your favorite breakfast items.
If you enjoy making your own syrups then be sure to try this White Chocolate Syrup too!
Table of Contents
Why You’ll Love This Recipe
- You can use this syrup to make delicious cocktails, as an ice cream topping, in savory dishes, or even on top of your favorite pancakes.
- The great thing about this simple syrup is that has the perfect amount of coconut flavor so it’s not overpowering, but adds just the right amount of sweetness and tropical flavor.
- You only need simple ingredients to make this simple recipe, so you don’t have to worry about spending a lot of money at the store.
Ingredients
- canned coconut milk – I use full-fat for this syrup.
- granulated sugar – I also like to use allulose for a sugar-free syrup.
- arrowroot or cornstarch – this thickens the syrup. You can leave it out if you want a coconut simple syrup texture.
- vanilla extract
- coconut extract-(optional) This boosts the coconut flavor.
- unsweetened toasted coconut flakes
How to Make This Homemade Coconut Syrup Recipe
Step 1: Toast the coconut
Toast coconut flakes in a small skillet over medium heat until lightly browned. Remove from skillet and set aside to cool.
Step 2: Make the syrup mixture
In a medium saucepan on medium heat add coconut milk and sugar. Stir until the sugar has melted completely.
Step 3: Thicken the syrup
Turn heat to low and add arrowroot or cornstarch stirring until the coconut syrup begins to thicken (3-5 minutes).
Step 4: Add the extract before serving
Turn off the heat and add extracts and coconut flakes. Serve over pancakes.
What To Serve With This Dish
There are so many different ways that you can use this homemade syrup recipe. Our family loves to serve it over the top of these Macadamia Nut Pancakes or this Cinnamon Vanilla Bean Ice Cream.
Substitutions and Additions
The great thing about this homemade syrup recipe is that you can personalize it to suit your taste buds. Here are a few of my favorite ways to change it up.
- Add a dash of lime juice or pineapple juice or a combination of both for a delicious flavor.
- Swap out the vanilla extract for almond extract if you love almonds.
- Try adding some brown sugar to give the syrup a richer and more decadent flavor.
How To Store
Store leftover syrup in an airtight container like a syrup bottle or mason jar in the fridge for up to one week.
Reheat – In the microwave for 30 seconds or on the stovetop for 1-2 minutes.
Sandra’s Pro Tips
- Make sure that you use canned coconut milk and not coconut cream. I prefer to use full-fat coconut milk for the best texture and flavor.
- While the syrup is thickening after you add the cornstarch mixture make sure that you stir it consistently so that it doesn’t lump up or stick to the bottom of your saucepan.
- I prefer to use granulated sugar or pure cane sugar to make this recipe. However, you could swap it out for coconut sugar if you want to add an extra flavor to your homemade syrup.
- If you plan to use this syrup in a cocktail or on top of ice cream make sure that you chill it first so that it doesn’t melt your ice or ice cream.
FAQs
Do you have questions about this coconut syrup recipe? Here are the answers to the most commonly asked questions about this delicious syrup.
No, the cream of coconut is a thicker and sweeter version of coconut milk. This syrup is a flavored simple syrup so they are not the same.
Coconut syrup has a sweet and creamy coconut flavor that pairs perfectly with pancakes, desserts, or even cocktails.
Yes, you can freeze this syrup in an airtight container for up to 3 months. When ready to use, let the syrup thaw in the refrigerator overnight. You will need to give it a good shake or stir if it separates.
Other Delicious Syrup Recipes You May Enjoy
Homemade Coconut Syrup Recipe
Equipment
- small skillet
- small saucepan
- mason jar or syrup bottle
Ingredients
- 1 can coconut milk in a can
- 1 cup granulated sugar
- 1 1/2 tablespoons arrowroot or cornstarch
- 1 teaspoons vanilla extract
- 1/4 teaspoon coconut extract optional
- 1/4 cup unsweetened coconut flakes toasted
Instructions
- Toast coconut flakes in a small skillet over medium heat until lightly browned. Remove from skillet and set aside to cool.
- In a medium saucepan on medium heat add coconut milk and sugar. Stir until sugar has melted completely.
- Turn heat to low and add arrowroot or cornstarch (if adding) stirring until the syrup begins to thicken (3-5 minutes).
- Turn off heat and add extracts and coconut flakes.
Notes
- Make sure that you use canned coconut milk and not coconut cream. I prefer to use full-fat coconut milk for the best texture and flavor.
- While the syrup thickens after you add the cornstarch mixture make sure that you stir it consistently so that it doesn’t lump up or stick to the bottom of your saucepan.
- I prefer to use granulated sugar or pure cane sugar to make this recipe. However, you could swap it out for a sugar-free alternative or coconut sugar if you want to add an extra flavor to your homemade syrup.
- If you plan to use this syrup in a cocktail or on top of ice cream make sure that you chill it first so that it doesn’t melt your ice or ice cream.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
