This Coconut Syrup recipe is just like the kind they serve over pancakes and waffles in Hawaii! It is thick and rich and supremely coconut-y. Plus: stupid easy. Perfect for a lazy Mother’s Day! Originally published May 5, 2015.
Table of Contents
- This coconut syrup recipe takes me right back to Hawaii
- Ways to use Hawaiian coconut syrup
- What you need to make this coconut syrup recipe
- Coconut Syrup Recipe variations and substitutions
- How to make Coconut Syrup
- How to store coconut syrup
- Coconut syrup FAQs
- More syrups, sauces, and toppings
- Coconut Syrup Recipe Recipe
I got coconut syrup in my hair today. In my bangs, actually. Apparently I run my fingers through my bangs to sweep them out of my eyes like every 10 seconds. I never really noticed that I did this before, but it’s hard not to take note when your fingers keep getting caught in the now-dried, hours-old coconut syrup that you still haven’t washed out of your hair.
This is probably why I get looks at the grocery store. Not only are my children disheveled, but their mother looks like someone who’s been playing with her food. Shamefully accurate.
I probably had BBQ sauce or frosting on my face the other day at the store, too. It would explain why my cashier was checking out my kids to see if she needed to call the cops. I had my nephew with me, who had had a nasty run-in with the edge of a counter. The first day I saw it, it was just a knot with a split down the middle, right on his temple. By the time we went on our grocery trip a day later, it had morphed into a full-on black eye. It looked pretty gnarly. Poor kid.
The checkout lady asked what happened of course, and I told her. Then she turned her attention to my son Truman, who needed a haircut so bad that his eyes were literally covered in hair. But she still managed to spot his little strawberry patch right between his eyebrows. “Oh, did he fall too?” NO I SWEAR IT’S A BIRTHMARK!! THIS BLACK-EYED KID ISN’T EVEN MINE! I’M INNOCENT!! Just ignore the syrup-bangs please.
This coconut syrup recipe takes me right back to Hawaii
Have you been to Hawaii? Eric and I went for our honeymoon, but I want to go back. We didn’t get to see a ton because we were on a budget. Eric’s parents just went a few weeks ago, and his mom told me about an amazing breakfast she had: Banana Macadamia Pancakes with Coconut Syrup. I did some research, and it seems like Bananacadamia (Let’s make this a thing!) pancakes are a popular thing there. I’ve never had them, but this recipe is so amazing that I can’t imagine how they would be better. I mean, besides the fact that there are no beaches or palm trees in sight.
Ways to use Hawaiian coconut syrup
But first up: the syrup. This coconut syrup gets a whole post to itself, because after trying it I knew I would be using it for more than just Bananacadamia Pancakes. (That recipe will be up on Thursday) (Here it is). I’m thinking Italian Sodas, fruit dip, (Try a banana with this syrup. Or pineapple! So. good.) regular old waffles, jazzing up my oatmeal. What would you put it on? I want to experiment using this with some grilled meat too. Coconut syrup for days!
On that note. You should know that I just swiped my fingers through my syrupy bangs again.
What you need to make this coconut syrup recipe
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Coconut milk (full fat, not lite)
- Cornstarch
- Sugar
- Light-colored corn syrup
- Vanilla extract
P.S. If you want to make the Banana Macadamia Pancakes I mentioned, the ingredients you’ll need (besides regular pancake stuff like flour, baking soda/powder, etc.) are: 2-3 ripe or overripe bananas, 1/2 cup roasted salted macadamia nuts, eggs, butter, and buttermilk.
Coconut Syrup Recipe variations and substitutions
This recipe is pretty simple. Here are my do’s and dont’s for making changes:
- Substitute extracts. Got your own little extract library in your baking cupboard? Try substituting coconut extract or rum extract for the vanilla.
- Keep the coconut milk full fat. If you’re counting calories, serve yourself a smaller drizzle. Lite coconut milk is not going to give you the right texture and flavor!
- Add more coconut. If you like the taste and texture of shredded sweetened coconut, you can add some (about ½ cup). You could also add toasted coconut or coconut flakes.
How to make Coconut Syrup
Here’s a quick overview of how to make coconut syrup. Scroll down to the recipe card and follow the complete instructions when you’re ready to make this!
Add the vanilla and stir. The syrup will continue to thicken as it cools.
Pour the coconut milk into a small saucepan with the heat turned off. Add the cornstarch and whisk thoroughly.
Turn the heat to medium once the cornstarch is completely incorporated. Add the sugar, salt, and corn syrup.
Stir very frequently over medium heat until the liquid starts to thicken. If you start to see bubbles from boiling, take it off the heat.
How to store coconut syrup
Coconut syrup should be stored in the fridge, where it will stay good for a few weeks. You could also freeze it! If you’re using a glass jar, make sure you leave at least half an inch of space at the top for expansion (so your jar doesn’t explode).
Coconut syrup FAQs
No. Pure coconut syrup is nectar from coconut palm blossoms with some of the liquid evaporated. The coconut syrup we’re making today is like pancake syrup – it has the flavor of the original, but contains none of the original. Coconut sugar, on the other hand, is a crystalized version of pure coconut syrup with ALL the liquid removed.
Yes. Pure coconut syrup can be used as a sweetener in place of honey or sugar; the coconut syrup we’re making today is definitely sweet, full of coconut flavor, and perfect for adding to breakfast or dessert.
Coconut syrup is great for drizzling over pancakes, waffles, or crepes. My number one pancake choice for this would of course be these Banana Macadamia Pancakes. It’s also an amazing fruit dip (think tropical – pineapple, mango, banana!). You could make your hot oatmeal or overnight oats pretty incredible by adding some as well. If you’d like you can make an Italian soda with this as the syrup base (or Italian cream soda, be still my beating heart).
More syrups, sauces, and toppings
Buttermilk Syrup >> realllly hard to go back to the store bough stuff after this goodness
Easy Homemade Maple Syrup >> a special recipe from my husband’s family!
Homemade Chocolate Sauce >> for ice cream, pancakes, waffles, you name it
Homemade Caramel Sauce >> I am OBSESSED with caramel and this recipe is my baby
The Salted Caramel Sauce of My Dreams >> the perfect combo, truly
Fresh Strawberry Topping >> put on cheesecake! breakfast! sundaes! in your open mouth!
Easy Lemon Curd >> I’m a big lemon lover and this is my favorite
German Vanilla Sauce from The Daring Gourmet
Passion Fruit Sauce from Brazilian Kitchen Abroad
More Mother’s Day (or anytime) brunch ideas!
Gingerbread Pancakes with Lemon Syrup >> (think outside the Christmas box! These are so good, anytime of the year)
Good Old Fashioned Pancakes >> nothin’ like a fat stack slathered in butter and syrup
Overnight Blueberry French Toast Casserole >> do the work ahead, thank yourself in the morning
Dark Chocolate Waffles with Ganache and Strawberries >> yes, chocolate IS a breakfast food
Dreamy Coconut Cream Pie with Caramel Layer >> more coconut goodness that goes with any entrée
The Blueberry Pancakes of Your Dreams from Baker by Nature
Whole Wheat Brown Sugar Banana Bread Pancakes from How Sweet Eats
Banana Chocolate Chip Pancakes from Crazy for Crust
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Coconut Syrup Recipe
Ingredients
- 13 ounces coconut milk, not lite
- 1 tablespoon cornstarch
- 1/2 cup white sugar
- 1/2 teaspoon salt, or up to 3/4
- 1 tablespoon light-colored corn syrup
- 1 teaspoon vanilla
Instructions
- Open the can of coconut milk. Pour into a small saucepan with the heat turned off. Add the cornstarch and whisk thoroughly.*
- Turn the heat to medium once the cornstarch is completely incorporated. Add the sugar, salt, and corn syrup.
- Stir very frequently over medium heat until the liquid starts to thicken. If you start to see bubbles from boiling, take it off the heat.
- Add the vanilla and stir. The syrup will continue to thicken as it cools.
- Serve with your favorite pancakes, waffles, or I bet it would make a great Italian soda or cocktail!
I made this to give away – I’m sure glad I made extra, it’s so good!
This coconut syrup would be good on buckwheat pancakes!
Have you tried canning this recipe? I wonder if you would need to add preservatives or if I could just use your recipe as is… I live in Hawaii with tons of coconuts!
Hey Sayaka! I haven’t tried that, and I’m inexperienced with canning. Let me know how it goes!
Thank you for this recipe! I grew up on coconut syrup being from Hawai’i, and now that I’m a military wife away from the islands for many years now, I’ve learned how to make all my local favorites; this being one of them. Based off of other reviews I use coconut cream and coconut extract instead; and this morning while attempting to make another batch couldn’t find my Karo corn syrup! Didn’t want to sub honey, so I left it out completely. Now after having it on my sweetbread French toast, not sure what that ingredient is needed for. Perhaps so that it doesn’t turn into something we call Haupia (a Hawaiian coconut pudding dessert you can find at lu’au’s), since it’s pretty much all the same ingredients as this syrup. I’ll be happy if I no longer need to put corn syrup in this recipe. So far SOOOOO GOOOOD. MAHALO!
Great simple recipe. If I use better quality ingredients, this is way better than the over the counter premade or even the restaurant one I loved. I add to many other recipes as well (ice cream, cakes, stir fry sauces, fruit dip (cream cheese or sour cream) etc. Next will try the pancakes for sure! Thank you.
Loved the Coconut syrup. Made it with the coconut extract and the cream of coconut. Really easy and taste delicious. Will send picture when I have finished my cake.
How to you store the coconut syrup?
Hi Jo! Store it in a sealed container in the fridge! It will keep for a few weeks. Enjoy!
The coconut syrup is great. Easy to make. I used the coconut extract and cream of coconut.
Hi, can I substitute a corn syrup for a honey? :-))
I haven’t tried it Nicole, but I think it would work fine! It might change the flavor a bit but probably not much. Let me know how it turns out!
Mine was good but it doesn’t seem to be as thick as the picture? Maybe I should have cooked it a little longer?
Hi Merry! Yes, it probably means you should have left it on the stove a couple minutes longer! The longer you cook a cornstarch mixture, the thicker it gets.