Coconut Syrup Recipe

spooning out some of the coconut syrup out of the jar.

4.13 from 8 votes

This syrup is pretty easy to make. For one, it only has three ingredients. There are a couple of extra steps, but the end result is worth any number of steps, trust me!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Dessert

Cuisine: American

Diet: Gluten Free

Servings: (makes about 3 cups)

Calories: 361kcal

Author: Lyuba Brooke

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

Storing: 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. PRO TIP: If the syrup had gotten very thick in the refrigerator, simply warm it up for a few seconds in the microwave.

Nutrition