Coconut Syrup Recipe

4.94 from 15 votes

This Coconut Syrup is just like the kind they serve over pancakes and waffles in Hawaii! It is thick and rich and supremely coconut-y. Plus: stupid easy. Perfect for a lazy Mother's Day!

Cook Time5

Total Time5

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 152kcal

Author: The Food Charlatan

Ingredients

13 ounces coconut milk not lite
1 tablespoon cornstarch
1/2 cup white sugar
1/2 teaspoon salt or up to 3/4
1 tablespoon light-colored corn syrup
1 teaspoon vanilla

Instructions

Open the can of coconut milk. Pour into a small saucepan with the heat turned off. Add the cornstarch and whisk thoroughly.*
Turn the heat to medium once the cornstarch is completely incorporated. Add the sugar, salt, and corn syrup.
Stir very frequently over medium heat until the liquid starts to thicken. If you start to see bubbles from boiling, take it off the heat.
Add the vanilla and stir. The syrup will continue to thicken as it cools.
Serve with your favorite pancakes, waffles, or I bet it would make a great Italian soda or cocktail!

Notes

*Often coconut milk will have separated into a solid of white cream and a watery liquid. If yours has done this, pour the thin liquid into the pan and whisk the cornstarch in before adding the cream. If you add it all at once, the little bits of white cream look exactly like chunks of cornstarch, so it's hard to know if the cornstarch is all whisked in. If in doubt, whisk for a good long minute and you should be safe. If you do end up with chunks of cornstarch (I doubt it), just strain when the syrup is finished.

Nutrition

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