Itsy Bitsy Foodies

I had my first coconut syrup on banana-macadamia nut pancakes when I was a kid.  I have always been a coconut-lover so naturally this Hawaiian breakfast specialty has always been one of my favorites.  I remember getting so excited as a kid to find coconut syrup on the mainland, too, and so we would occasionally buy a bottle as a special treat.  But little did I know that coconut syrup is super easy to make.  Simply add sugar to coconut milk and let it cook until it thickens.  You can use brown or white sugar, for a tan or white-colored syrup, respectively.  I’ve now made coconut syrup several times and I love the fact that I can add as much {or as little} sugar as I would like.  I use roughly 1/2 cup which is less than half of what many other recipes call for.  I have found that the coconut milk is so rich and sweet as it is that my family doesn’t miss the extra sugar.

A little bit of this syrup goes a long way so one batch should be enough for a crowd.  Because it doesn’t last as long as store-bought syrups {according to the cans of coconut milk it should be consumed within a week} I usually make the syrup for a tropical pancake feast for my family and then incorporate it into a dessert later in the week, such as my Banana Macadamia Nut Pound Cake.