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Imagine waking up to a warm stack of fluffy macadamia nut pancakes drizzled with a lusciously thick, tropical coconut syrup. This homemade coconut syrup brings the taste of the islands right to your breakfast table! Whether you’re enjoying pancakes, waffles, French toast, or even drizzling it over ice cream, this syrup is a fantastic replacement for traditional maple syrup. Made with simple ingredients like coconut cream, coconut extract, and pure cane sugar, this syrup is rich, creamy, and naturally sweet with a caramel-like consistency. Plus, it’s ready in just 15 minutes! If you love coconut flavor, you’re going to adore this deliciously thick sweetener.
The Chemistry of Coconut Syrup
Traditionally, organic coconut syrup is made from the sap of coconut blossoms, but this homemade version is made with coconut cream, sugar, corn syrup, cornstarch, and coconut extract for a thicker, caramel-like consistency.
- Coconut Cream for Richness– Unlike coconut milk, which is thinner, coconut cream contains lots of nutrients and natural fats that create a deliciously thick syrup.
- Corn Syrup for Smoothness– A small amount of corn syrup prevents the syrup from crystallizing and ensures a silky texture.
- Cornstarch for Thickness– Cornstarch is a natural thickener, ensuring the syrup has a liquid consistency that clings beautifully to pancakes.
- Coconut Extract for Intensity– Adding coconut extract enhances the natural flavor, making it even more tropical.
How to Make Coconut Syrup
- In a small sauce pan, add 1 can coconut cream, 1/2 cup granulated sugar, 1 tbsp corn syrup, 1 tsp cornstarch, and 1/2 tsp coconut extract. Whisk until thoroughly combined.
- Simmer and thicken. Heat over medium-high heat until it starts to boil. Reduce the heat to medium heat and simmer for 5-10 minutes, stirring frequently. The syrup will start to thicken.
- Cool and serve. Remove from heat and let it sit for 5 minutes. As it cools, it will thicken even more. Serve warm over pancakes, waffles, French toast, or ice cream.
Recipe Troubleshooting for Homemade Coconut Syrup
- How do I make coconut syrup thicker? Simmering the syrup over medium heat and using cornstarch helps thicken it naturally. Let it cool slightly, as it will thicken even more as it sits. If your syrup is too watery, let it simmer and reduce it for longer.
- Can I use coconut sugar instead of white sugar? Yes! This is a perfect recipe for substituting granulated sugar for coconut sugar. You can do a 1:1 swap. Coconut sugar is unrefined, so this is an excellent option if you avoid refined sugars.
- How can I prevent my syrup from crystallizing? It’s easy! Add a tiny bit of corn syrup to the mixture. This recipe calls for it, but adding inverted sugar helps the sugar not crystallize.
- What’s the best way to enhance the coconut flavor? Adding coconut extract, as this recipe calls for. You can add a splash more if you want a more intense flavor or if the coconut flavor is barely noticeable.
- Can I use canned coconut cream, or should it be fresh? Canned all the way! For convenience, I always use canned. Fresh should taste amazing, though.
- Is coconut syrup the same as coconut nectar? Yes, organic coconut syrup that is made from the sap of a coconut blossom is the same as coconut nectar.
- How do I make dairy-free or vegan coconut syrup? Well, you are in luck; coconut cream is dairy-free and vegan-friendly, so this recipe is perfect.
- How do I make this syrup less sweet? This recipe is not nearly as sweet as maple syrup or other pancake syrups, but if you still feel like it’s too sweet, you can reduce the sugar.
- After a few days, it gets lumpy or grainy– When the syrup chills, the fat may separate. Just warm it in the microwave and stir it a good bit. The syrup will get back to the original texture.
- It doesn’t taste like the store-bought version—Like most homemade foods, it tastes better and has far fewer preservatives than the store-bought version.
- It’s sticky and hard to pour. This recipe is meant to be served warm. If you try pouring cold syrup or room-temperature syrup, it won’t pour easily. Warm it up slightly in the microwave before serving.
Storage Tips
Refrigeration– You can store it for up to two weeks in an airtight container, like a mason jar.
Freezing– Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating– To reheat, you can microwave for 15-second intervals, stirring in between. Or warm it up over low heat on a stovetop, stirring until smooth.
Coconut Syrup Recipe Serving Suggestions
Drizzle or pancakes, waffles, or French toast. Stir into coffee for a coconut-flavored coffee syrup. Blend into tropical cocktails like piña coladas. Pour over ice cream for a caramel-like syrup. In baking (layer cakes, macadamia nut cookies, or apple crisps).
Because this is a naturally vegan coconut syrup, it can be enjoyed by most with special dietary needs.
Recommended Products
Why You’ll Love This Coconut Syrup
- Made with Natural Ingredients– No artificial flavors or preservatives.
- Thick, Velvety Texture– Thanks to coconut cream and a touch of cornstarch.
- Versatile– Perfect for pancakes, waffles, coffee, tropical cocktails, and even desserts.
- Healthier Alternative– A great dairy-free treat.
- Vegan-Friendly– Ideal for those with specific dietary needs.
Coconut Dessert Sauce
This easy coconut pancake syrup is the perfect addition to your breakfast routine. With its creamy coconut flavor and natural sweetness, it’s a healthier sweetener that brings the taste of the islands to every bite. Whether drizzling it over pancakes or mixing it into coffee, this syrup will indeed become a household favorite. Love this recipe? Let me know your thoughts in the comments below.
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Easy Coconut Pancake Syrup with Island Flavor
Ingredients
- 1 can coconut cream
- 1/2 cup granulated sugar
- 1 tbsp corn syrup
- 1 tsp corn starch
- 1/2 tsp coconut extract
Instructions
- In a medium saucepan over medium high heat, add 1 can coconut cream, 1/2 cup granulated sugar, 1 tbsp corn syrup, 1 tsp corn starch, and 1/2 tsp coconut extract. Whisk until combined.
- Heat until boiling and allow to reduce and thicken.
- Remove and let the syrup cool a bit before serving. As it cools it thickens more.
- Best served warm.
Nutrition
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