Coconut Syrup
Recipe provided by Mary Sue Milliken and Susan Feniger
Watch the tutorial on how to make this delicious syrup.
- Difficulty: Easy
- Yield: 2 cups
- Nutritional Information (per serving): Serving size: 1 of 8 servings Calories: 238 Total Fat: 15 g Saturated Fat: 13 g Carbohydrates: 27 g Dietary Fiber: 1 g Sugars: 25 g Protein: 1 g Cholesterol: 0 mg Sodium: 43 mg
- 1 (14.5-ounce) can unsweetened coconut milk
- 1 cup sweetened shredded coconut
- 3/4 cup packed brown sugar
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- Combine all ingredients in a small, heavy-bottomed saucepan. Bring to a boil over medium heat, then reduce to a simmer for about 20 minutes, stirring occasionally to build that rich, tropical flavor.
- Transfer to a blender and puree until silky smoothyour kitchen will smell like paradise!
- Serve warm right away for the ultimate drizzle. Store in the fridge for up to two weeks and gently reheat to enjoy that fresh coconut bliss anytime.
1997, M.S. Milliken & S. Feniger, all rights reserved.
