For a richer flavor, use full-fat coconut milk. If you prefer a less sweet syrup, reduce the amount of corn syrup or sugar. Store the cooled syrup in an airtight container in the refrigerator for up to a week. A pinch of salt can enhance the sweetness and balance the flavors.
Coconut Pancake Syrup
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PREP TIME5 mins
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COOK TIME5 mins
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TOTAL TIME40 mins
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SERVING16 People
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VIEWS288
Transport yourself to a tropical paradise with this lush Coconut Pancake Syrup. Creamy coconut milk meets the sweetness of sugar and corn syrup, creating a velvety smooth syrup that's perfect for pancakes, waffles, or even drizzled over ice cream.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Fiber1 g
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Protein1 g
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Saturated Fat5 g
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Sodium35 mg
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Sugar18 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a medium saucepan, whisk together the coconut milk and cornstarch until the cornstarch is fully dissolved, ensuring a smooth base. (2 minutes)
02 Step
Recipe View 1 mins Pour in the light corn syrup, granulated sugar, and shredded coconut. Stir well to combine all ingredients. (1 minute)
03 Step
Recipe View 7 mins Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring constantly to prevent scorching. (5-7 minutes)
04 Step
Recipe View 1 mins Once the mixture reaches a rolling boil, immediately remove it from the heat. (1 minute)
05 Step
Recipe View 1 hrs Allow the syrup to cool completely before serving. The syrup will thicken as it cools. (30-60 minutes)
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RECIPE REVIEWS
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Reinhold Stracke
Mar 18, 2025I made this for my kids, and they absolutely loved it. It's their new favorite pancake topping!
Clara Krajcik
May 5, 2024I added a splash of vanilla extract at the end, and it was incredible! Thanks for the great recipe.
Jason Dickens
Jan 1, 2024The recipe was easy to follow, and the syrup turned out perfectly. I will definitely be making this again.
Faustino Kilback
Sep 5, 2023This syrup is amazing! It's so much better than anything I've bought in the store.