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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.

Small glass pitcher with homemade coconut syrup.
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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.

stack of banana mac pancakes topped with homemade coconut syrup.

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
Ingredients needed to make Tropical coconut syrup for pancakes/waffles.

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.

Simple coconut milk syrup recipe and a stack of banana pancakes.

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!

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Coconut Syrup

Cook15 minutes
Total15 minutes
Servings 12 servings
Make this homemade coconut syrup! Drizzle it on pancakes, stir it into cocktails, or top your desserts for sweet natural coconut flavor.



  • 14 ounces coconut milk use lite coconut milk for a thinner syrup, full fat for a thicker syrup
  • 1/2 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract optional
  • pinch of salt optional
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  • In a small saucepan over medium high heat, whisk together the coconut milk, sugar, corn starch, and vanilla. Add coconut extract and salt, if using.
  • Bring to a boil, then reduce heat to as low as it will go and simmer for about 15 minutes, stirring occasionally to ensure everything stays smooth. Syrup will thicken more as it cools.


Makes enough syrup for about 12 medium sized pancakes.


Calories: 61kcal, Carbohydrates: 10g, Protein: 0.001g, Fat: 2g, Saturated Fat: 2g, Sodium: 28mg, Potassium: 0.4mg, Fiber: 0.002g, Sugar: 8g, Calcium: 0.1mg, Iron: 0.01mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

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  1. 5 stars
    Amazing!! My kids loved in in their oatmeal and I loved it in my cocktail lol. I won’t ever buy store bought again!

  2. 5 stars
    My coconut-loving family went crazy over this syrup. I made it to go over banana pancakes and I don’t think we’ll ever choose regular maple syrup again!