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Coconut Syrup

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Banana Macadamia Nut Pancakes with Coconut Syrup

Brown Sugar Coconut Syrup  Coconut Syrup with White Sugar Brown Sugar Coconut Syrup

Banana Macadamia Nut Pancakes with Brown Sugar Coconut Syrup

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.

Coconut Syrup
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8+
 
A little bit of this syrup goes a long way. It is rich and sweet and will transport you to the islands in just one bite.
Ingredients
  • 1 can coconut milk
  • ½ cup sugar
  • Dash of vanilla extract
Instructions
  1. Mix the ingredients in a small saucepan.
  2. Cook the mixture over medium heat, stirring it constantly, until it comes to a boil.
  3. Reduce the heat to medium and let it simmer for 15-20 minutes until it thickens into a syrup, being careful not to let it cook at a full boil or the consistency of your syrup will change, becoming grainy and gummy.
  4. Use it immediately or let it cool and then store it in a sealed container in the refrigerator.

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One Response to “Coconut Syrup”

  1. mormor says:

    Oh, my! mahalo and aloha!

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