Coconut Syrup

Coconut Syrup

35 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Magique

“A simple and delicious coconut syrup. Try it over banana or mango pancakes for a tropical delight.”

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Adjust Servings

Original recipe yields 2 cups



  1. In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

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Reviews (35)

Rate This Recipe


This syrup was delicious! I made this for my mom and she loved it. Make sure you use coconut milk and not cream of coconut, which is a much thicker, sweeter product. Also, I shook the cans of coconut milk and found that there was a big difference in brands. I bought the one that was the most liquidy. Great and different!



I recently returned from Hawaii where I discovered the delight of coconut syrup. I was excited to try this recipe and wasn't disappointed. It's a little difficult to blend the coconut into a smooth consistency, but it was still delicious and on a sunny day, I could imagine the beaches of Kauai! It's great on pancakes, waffles, ice cream . . .



This was excellent!! The coconut syrup I had in Hawaii was white but with this syrup it doesn't matter because the flavor was amazing! Thank you!

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Amount Per Serving (2 total)

  • Calories
  • 868 cal
  • 43%
  • Fat
  • 52.2 g
  • 80%
  • Carbs
  • 105.6 g
  • 34%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 154 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Pike's Gooey Syrup


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Dairy-Free Coconut Ice Cream