One of the most versatile syrups you can make at home is the Coconut Syrup. This is a flavored simple syrup that will give your recipes a smooth coconut flavor.
I might be biased because I love coconut, but the Coconut Syrup is great on almost anything. It is an easy way to add coconut flavor to your recipes.
Please don’t think that this coconut simple syrup is only for drinks. While yes, it is great on drinks like the Puerto Rican piragua de coco or a lemonade passion fruit, it is great on other recipes as well.
It is delicious drizzled over my Puerto Rican cornmeal breakfast or the Puerto Rican avena recipe.
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Recipe Ingredients
- Water-In the case of the coconut simple syrup, we use coconut milk, but the water is also important. This is because the water helps the syrup not be too heavy.
- Coconut milk- The milk adds creaminess and thickness to the syrup.
- Sugar- I used white granulated sugar, but in this specific syrup, brown sugar goes very well. It will add another level of flavor.
- Coconut extract- The extract just deepens the coconut flavor.
- White food coloring-This is not necessary at all. I just like to brighten the color a little bit.
How to Make A Coconut Syrup
- Step 1: Add the coconut milk, sugar, and water into a small pot and cook for 5 minutes. Stir for at least the first 2 minutes. It will simmer, and then remove the syrup from the heat.
- Step 2: Add the extract and the food coloring. Mix until all the food coloring is spread evenly. Let the syrup cool before transferring it into a bottle, jar, or any airtight container.
How to make sugar-free coconut syrup
- To make the coconut syrup sugar-free, substitute the sugar with a sugar-free version like Stevia or Splenda. You’ll need half of the sugar that the recipe calls for because sugar substitutes tend to be sweeter than regular sugar.
Recipe Tips
- Bottles- I like using any type of glass jar or bottle to store it because, one, it won’t retain any smells, and it really looks good. But using plastic is fine too.
- Storing- The syrup will last 2 weeks in the fridge.
- Milk can clump- When you refrigerate the coconut syrup, it will look thicker. The coconut milk can solidify and harden. Don’t worry, this is normal due to the fat in the coconut milk. Just shake the bottle before using.
Frequently Asked Questions
You can add 1 teaspoon of cornstarch to help the syrup thicken.
You can, but I don’t recommend it. This is because of all the fat content that the coconut milk has. Only using coconut milk will result in a thicker syrup.
More Coconut Recipes To Taste
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Coconut syrup
Ingredients
- 1 cup water
- 1 cup coconut milk
- 2 cups sugar
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 2 teaspoons white food coloring *see notes
Instructions
- In a small or medium pot over high heat, add the coconut milk, sugar, and water. Cook for 5 minutes and stir constantly for the first 2 minutes, or until you can no longer feel the sugar at the bottom of the pan.
- Let it simmer. Remove from the heat. Stir in the food coloring and the coconut extract.
- Allow it to cool before storing. Use an airtight container to store it, like a glass bottle, and keep it in the fridge. ¡Enjoy and buen provecho!
Recipe Notes
- Sugar-free coconut syrup- To make a sugar free version just remove the white sugar and use granulated stevia or splenda. Use half of what the recipes calls for sugar.
- Coconut milk- Use canned coconut milk for a creamy consistency. If you use coconut milk that comes in a carton, it will be too watery.
- Food coloring- I used it so the syrup can look whiter. If you don’t have any, or don’t want to, just skip this step.
- Yield- This recipe makes 2 ¼ cups of syrup.
- Storing- Use any airtight bottle or jar. Store in your fridge for up to 2 weeks.
Nutrition
*The nutrition information is automatically calculated, so this is only an approximation.
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