Yummy Coconut Syrup
This yummy coconut syrup is made with butter, sugar, buttermilk and coconut milk and is really good on my Coconut Blueberry Pancakes or any kind of pancake or waffle. A great change from your everyday maple syrup and probably better than any other syrup you’ve tried. It has a buttery, coconut, nutty flavor that is unlike anything else! Coconut syrup can be stored in the refrigerator for up to two weeks and reheated. The recipe is similar to my Buttermilk Maple Syrup recipe which is also very delicious. Both recipes are so good you will never want to make regular syrup again.
Ingredients needed to make Yummy Coconut Syrup:
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1/2 cup buttermilk (you may use regular milk with 2 tsp lemon juice to sour the milk)
- 1/2 cup coconut milk (use full fat coconut milk, not lite). For canned coconut milk dump into a bowl and whisk well to combine before using.
- 1 tbsp karo syrup
- 1 tsp baking soda (I know this is an odd syrup ingredient but it balances out the acid in the buttermilk)
- 2 tsp coconut extract
How to make Yummy Coconut Syrup:
- Using a large saucepan (at least 3 qt) melt the butter over medium heat. Add sugar, buttermilk, coconut milk, and karo syrup and stir to combine. The large saucepan is essential to not having the syrup boil over as it will foam up after you add the baking soda.
- Bring the mixture to a boil, stirring occasionally.
- Remove the saucepan from the heat and add the baking soda and coconut extract. Place the pan back on the heat and stir. The syrup will expand so make sure your pan is extra large or it will boil over. If mixture gets too close to the top you can remove it and stir it back down.
- Simmer the mixture for 5-10 minutes, stirring occasionally. The syrup will turn amber and thicken a little.
- Stir the syrup and then serve immediately.
- You will have leftover syrup that can be stored in the refrigerator for 3-5 days in a covered container. I like to use a canning jar.
Other yummy syrup recipes to make:
Yummy Coconut Syrup
This yummy coconut syrup is made with butter, sugar, buttermilk and coconut milk. It has a buttery, coconut, nutty flavor that is unlike anything else!
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1/2 cup buttermilk (you may use regular milk with 2 tsp lemon juice to sour the milk)
- 1/2 cup coconut milk (use full fat coconut milk, not lite). For canned coconut milk dump into a bowl and whisk well to combine before using.
- 1 tbsp corn syrup
- 1 tsp baking soda (I know this is an odd syrup ingredient but it balances out the acid in the buttermilk)
- 2 tsp coconut extract
- Consume within 2-3 days.
Instructions
- Using a large saucepan (at least 3 qt) melt the butter over medium heat. Add sugar, buttermilk, coconut milk, and karo syrup and stir to combine. The large saucepan is essential to not having the syrup boil over as it will foam up after you add the baking soda.
- Bring the mixture to a boil, stirring occasionally.
- Remove the saucepan from the heat and add the baking soda and coconut extract. Place the pan back on the heat and stir. The syrup will expand so make sure your pan is extra large or it will boil over. If mixture gets too close to the top you can remove it and stir it back down.
- Simmer the mixture for 5-10 minutes, stirring occasionally. The syrup will turn amber and thicken a little. Stir the syrup and then serve immediately.
- You will have leftover syrup that can be stored in the refrigerator for 3-5 days in a covered container. I like to use a canning jar.