Coconut Syrup

Transport your tastebuds to an island paradise with this flavorful and aromatic coconut syrup recipe. Just a few simple ingredients like coconut milk, sugar, and vanilla come together to create a unique flavor profile that’s worlds beyond plain maple syrup.

Whether drizzled over banana macadamia pancakes, stirred into tropical cocktails like a mango coconut daiquiri, or used as a coconut ice cream topping, this versatile homemade syrup brings a touch of the tropics to all your favorite sweet treats.

Why Make Your Own Coconut Syrup?

While it may seem easier to grab a bottle from the store, nothing compares to the fresh, rich aroma and unparalleled coconut flavor of homemade. 

This simple recipe allows you to control the ingredients for an all-natural syrup. Store-bought versions may contain corn syrup or preservatives like sodium benzoate or potassium sorbate. 

Store bought coconut syrup might also be difficult to find.

But the real reason to whip up a batch of coconut syrup from scratch? It just tastes really good and is super easy to make.

Coconut Syrup Ingredients

Just a handful of fridge and pantry staples is all it takes to get that intoxicating coconut flavor and light nuttiness in every spoonful.

• Lite coconut milk (or full fat coconut milk for extra richness)
• Pure cane sugar
• Vanilla extract (or coconut extract for double the flavor)
• Cornstarch to thicken
• Optional – Pinch of salt to balance the sweetness

How to Make Coconut Syrup

Making your own batch of thick, tropical-vibed coconut syrup couldn’t be easier! Here’s all you need to do:

Start by combining the coconut milk, sugar, cornstarch, and vanilla in a small saucepan. Don’t be afraid to add an extra splash of vanilla or coconut extract to really amplify that sweet, nutty aroma.

Whisk the mixture together over medium-high heat until it just starts to simmer and bubble around the edges. This helps the sugar fully dissolve and lets the vanilla release its intoxicating flavor.

Once simmering, immediately reduce the heat to low. Now comes the important part – letting it go for about 15 minutes of low and slow cooking. Stir occasionally as the syrup gently thickens up into a velvety, pourable consistency.

Be patient and let it simmer undisturbed as much as possible. The longer it has to mingle and reduce, the more concentrated that signature coconut intensity becomes.

Once thick enough to lazily drizzle from a spoon, remove the syrup from the heat. It will continue to lightly thicken as it cools down. For an extra luxurious syrup, stir in a pinch of salt to balance the sweet lusciousness.

How to Use Coconut Syrup

We all know this heavenly nectar belongs drizzled over a big stack of banana mac pancakes. But that’s just the beginning for how to enjoy your homemade coconut syrup:

• Drizzled over french toast or waffles
• Sweetener for tropical cocktails or mocktails
• Glaze for coconut cake or donuts
• Topping for shaved ice or snow cones
• Flavoring for whipped cream or yogurt parfaits
• Swirled into milkshakes or cold brew coffee
• Brushed onto grilled pineapple or bananas fosters

The possibilities are endless for jazzing up breakfasts, desserts, and drinks with a taste of the tropics! Heck, you can even use it to add deeper flavor notes to barrel-aged spirits.

So grab your trusty small saucepan and craft up a big batch of this crave-worthy sweet elixir. This once you get a taste of the syrup’s luscious flavor, you’ll want to put it on everything!