This easy toasted Coconut Syrup will make any coconut lovers dreams come true! You only need 3 ingredients and less than 30 minutes of your time to make this tropical syrup recipe. It’s the perfect compliment for breakfast, dessert and more!
Enjoy more of my favorite syrup recipes like blueberry syrup and mango syrup.
Table of Contents
I’m a sucker for any recipe that calls for just 3 ingredients and only 25 minutes of my day! It’s nice to have foolproof quick and easy treat recipes like this any weekend. I’ve been making this homemade coconut syrup for so many years I’ve lost count. It’s the definition of tried and true.
There’s a not-so-secret step to success that creates the very best flavor here. I like to toast the coconut flakes before using them to give the syrup that amazing toasted coconut flavor! It takes just a few minutes to complete this step and adds so much more flavor to the syrup.
If you’re pressed for time, you can also just run the syrup through the strainer and skip the blending step. And if you feel like leaving your syrup chunky, you can even skip the straining step. Not everyone has this preference, so it’ll be just fine if you want to leave the coconut bits in the syrup! If you prefer it smooth though, definitely strain it!
Ingredient Notes
Sweetened Coconut Flakes – I recommend just grabbing a bag of sweetened coconut flakes from the store. While you can make coconut flakes at home, keep in mind that homemade coconut flakes are not sweetened!
Cream of Coconut – Keep in mind that cream of coconut and coconut cream are not the same thing! Cream of coconut is sweetened and is what you’ll need to make this syrup recipe.
Sweetened Condensed Milk – it’s a rich, sweet, and creamy milk concentrate. I don’t recommend swapping this with any other ingredient.
See recipe card for complete information on ingredients and quantities.
How to Make Coconut Syrup
Prepare the pot. Preheat a pan or a large, bottom-heavy pot over medium heat. Make sure it is dry, no oil or grease of any sort.
Toast the coconut flakes. Add the coconut flakes and spread them evenly. Toast the coconut flakes, stirring often until golden brown (1). Don’t walk away!
Add cream of coconut. Stir in the cream of coconut (2).
Add sweetened condensed milk. Stir in the sweetened condensed milk until well combined (3).
Cook it. Cook the mixture, over medium-low heat, while stirring often, for about 15 minutes (4).
Optional step. Transfer the mixture into a blender or a food processor. Since it’s hot, you will want to make sure to use a heat-proof blender that is meant for hot liquids and that the steam has somewhere to escape, so leave a crack in a pour spout. Blend well.
Strain it. If you don’t want to blend it first, simply run it through a fine mesh strainer (5). You will want to use a rubber spatula to stir the syrup while pouring in the strainer since it’s thick.
PRO TIP: Don’t discard the leftover coconut! Use it in pancakes, waffles or cookies!
Storing Instruction
You can store homemade coconut syrup in an airtight container in the refrigerator for up to 1 week! Just make sure it’s fully cooled to room temperature prior to storing.
Also, note that it’s always best to pour the coconut syrup straight from the jar rather than dunking a spoon in there. You don’t want to accidentally introduce any new bacteria to the syrup.
PRO TIP: If the syrup had gotten very thick in the refrigerator, simply warm it up for a few seconds in the microwave.
How to Use The Coconut Syrup
There are so many ways to use coconut syrup! Here are just a few of my favorites:
- Pancakes – Coconut syrup pairs heavenly with classic pancakes, buttermilk pancakes, lemon pancakes, and any other you love..
- Waffles – I love pouring this syrup on top of classic buttermilk waffles!
- French Toast – Dress up some classic French toast, overnight French toast bake or coconut stuffed French toast.
- Ice Cream – Top off your favorite ice creams with this homemade syrup!
- Pies and Cakes – You can dress up a number of pies and cakes with a drizzle of coconut syrup. White chocolate coconut cake is especially amazing with this syrup!
- Cheesecakes – Serve the best summer dessert when you top off the ultimate coconut cheesecake with this syrup!
Recipe FAQs
Coconut cream is unsweetened and is meant for cooking (like in Thai recipes), while cream of coconut is sweetened and is meant for blended cocktails, like a piña colada or a painkiller.
Make sure you’re using cream of coconut, not coconut milk or coconut cream. It’s sweet and meant for frozen cocktails. My favorite brand of cream of coconut to use is Coco Lopez or Goya.
Unfortunately, this is not that type of syrup. This is a rich and creamy syrup because it’s made with sweetened condensed milk, so it will most likely be too rich for coffee.
There’s good news if you want to make this syrup lactose free or dairy free! There are lactose free and dairy free sweetened condensed milk options on the market, although they may not be as widely available. Check your grocery stores and some may even order that product for you. Cream of coconut is already dairy free.
More Coconut Recipes To Make
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Coconut Syrup Recipe
Ingredients
- 14 oz can sweetened condensed milk
- 15 oz can cream of coconut
- 1 1/4 cups coconut flakes
Instructions
- Preheat a pan or a large, bottom-heavy pot over medium heat. Make sure it is dry, no oil or grease of any sort.
- Add the coconut flakes, spread them evenly. Toast the coconut flakes, stirring often until golden brown. (Don't walk away!)
- Pour in sweetened condensed milk and cream of coconut, stir well. Cook the mixture, over medium-low heat, while stirring often, for about 15 minutes.
- Optional Step: Transfer the mixture into a blender or a food processor. Since it's hot, you will want to make sure to use a blender that is meant for hot liquids and that the steam has somewhere to escape, so leave a crack in a pour spout. Blend well.
- If you don't want to blend it first, simply run it through a fine mesh strainer. You will want to use a rubber spatula to stir the syrup while pouring in the sifter since it's thick. (Pro Tip: Use the leftover coconut in pancakes, waffles of cookies)
Notes
Nutrition
Originally published on Will Cook For Smiles in April 2013.
Judy says
I made this tonight and it was a disaster. I’m trying to figure out what I did wrong. I think it’s because I used true pure coconut cream instead of the cheap canned stuff that isn’t true a coconut cream, from the grocery store. My syrup was a thick glob, until I thinned it down with a lot more milk. I’ve never had coconut syrup before and i was salivating just thinking about it, so it was a colossal disappointment. Whatever you do, do not use pure coconut cream. Only use the canned stuff from the store. I’m so frustrated that I used my true, expensive coconut cream when I didn’t have to. I will make the recipe again. Next time I’ll use the canned coconut milk.
lyuba says
I’m sorry that it didn’t come out, Judy! I’ve actually never used pure coconut syrup but I will have to find some to try. There really isn’t anything in this syrup that would thicken so I’m thinking it was the pure coconut syrup as well. Again, sorry it was so disappointing!
Judy says
Thanks, Lyuba. I’m sure it was the pure coconut cream. If you’ve never tried or tasted pure coconut cream, you are in for a wonderful treat. It’s delicious! I’ll try this coconut syrup recipe with the canned cream next time.
lyuba says
I hope you do, Judy!
I’ll look for pure coconut cream as well. I am a huge coconut fan so I’m sure I’ll love it!
judy says
I buy most of my coconut stuff from tropicaltraditions.com. I bought my coconut cream there. I’m not affiliated with them in any way. I just believe they have the purest and best coconut products you’ll find anywhere
Sharon says
Judy-I’m curious what you use the pure coconut syrup for! If you don’t mind me asking.
Ly-Love your work! Love coconut but I haven’t been able to find a flavor or extract that actually tastes natural for a Coconut Cake Recipe. Do you think this is strong enough to flavor a cake? Maybe with some toasted Coconut as well?
Any guidance would be greatly appreciated! I thought about using it as a simple syrup too but I can’t seem to find an extract free recipe 🤦🏻♀️
Are there any flavors you’ve found? I’m going to try Amoretti next I suppose. Thanks again for all your great recipes!
lyuba says
Sharon, I absolutely think that it’s strong enough to compliment a coconut cake. You can pour it on top, in the middle, like a poke cake, or as you serve it. This is quite coconutty 🙂 But, as a coconut lover myself, I wouldn’t say no to some toasted coconut in addition.
I also have a coconut cake if you want to see it to get some ideas 🙂
https://www.willcookforsmiles.com/2016/07/white-chocolate-coconut-cake.html
lyuba says
Also, if a cake calls for whole milk or cream, soak sweetened coconut flakes in that milk and then use coconut soaked milk to make the cake 😉
Rosemary says
Hi, I can’t wait to try your syrup, I love everything coconut and especially the syrup. How long will this last in the refrigerator after cooking? I would appreciate your reply.
lyuba says
Thank you, Rosemary! I looove coconut too!
When I made this, I’ve had it in a fridge for about a week and a half before we used it up. Just make sure to use an air-tight container to keep it in.
Ethel says
Where do I sign up to find your recipes. I am going to try
all the pasta’Ssi love them for summer. Thanks for sharing.
lyuba says
What do you mean by signing up? Do you mean subscribing to email notices?
I hope you enjoy it! Thank you, Ethel!
Pat says
Where can I purchase cream of coconut? Can I make it from canned coconut milk?
lyuba says
Pat, I usually get cream of coconut in an ethnic food section. There is one by Goya and also there is a Thai cream of coconut.
Pat says
Thanks for your prompt reply& for your coconut syrup recipe.. I purchase coconut syrup on trips to Maui. It’s one of my favorites. Now we will be able to enjoy it more often.
lyuba says
Happy to help! Enjoy!
naomi says
Do you use sweetened or unsweetened flakes?
lyuba says
Hi Naomi! I used sweetened coconut flakes. I’m actually yet to find unsweet ones, for some reason they don’t carry it in the stores around me.
Kerry Vandegrift says
Hi,
I’ve never searched online for unsweetened coconut flakes, but I could send you some if you wish, gratis of course—needed coconut syrup foe a Piña Colada recipe by Molecular Gastronomy–and saw your post. I found it at the Reading Terminal Market in Philadelphia. Just let me know.
Kerry
(A “guy” Kerry—mixed company, you know!)
Carmel says
Hi Lyuba,
This syrup looks just amazing! Thank you so much for suggesting it to put it on the coconut cheesecake. Everyone will love it.
Your kindness is much appreciated.
Carmel
Kim @ Too Much Time says
YUMMERS! I am definitely trying this:)
Emily says
YummyI might give this a try.
I’m pinned this and featured it on my blog today! Thanks for linking up last week.
Jules says
Best childhood memory: Sourdough pancakes with coconut syrup made by my Aunt Janet. Can’t wait to be able to share this with my kiddos… THANK YOU!!! xoxo jules
Jenna says
This looks fabulous!!! Thank you, my grandson will love it!
Laurie says
Your blowing my mind. I didn’t think this was possible to make. I love coconut oil so coconut oil syrup sounds amazing.
Miz Helen says
Hope you are having a great weekend and thank you so much for sharing this awesome recipe with Full Plate Thursday.
Hope to see you soon!
Miz Helen