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Coconut Syrup from The Food Charlatan

Coconut Syrup

This Coconut Syrup 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!
Course Dessert
Cuisine American
Cook Time 5 minutes
Total Time 5 minutes
Servings 8 Servings
Calories 152kcal
Author Karen


  • 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


  • 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!


*Often coconut milk will have separated into a solid of white cream and a watery liquid. If yours has done this, pour the thin liquid into the pan and whisk the cornstarch in before adding the cream. If you add it all at once, the little bits of white cream look exactly like chunks of cornstarch, so it's hard to know if the cornstarch is all whisked in. If in doubt, whisk for a good long minute and you should be safe. If you do end up with chunks of cornstarch (I doubt it), just strain when the syrup is finished.


Serving: 0.25cup | Calories: 152kcal | Carbohydrates: 17g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 153mg | Potassium: 102mg | Fiber: 1g | Sugar: 15g | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg