Coconut Pancake Syrup

Maple syrup is absolutely delicious on it’s own, but pairing it with sweet coconut milk will elevate it to a whole other level!

I came up with this coconut syrup specifically for my pumpkin oat pancakes.

The combination of maple, coconut, pecan, and pumpkin compliment each other so well, and turns any breakfast into a fall treat! 

Coconut and maple also pair well with bananas and other breakfast favorites. In addition to pancakes, try this syrup on:

how to make coconut syrup

In a small saucepan, stir together 1/2 cup coconut milk and 2 teaspoons of cornstarch.

Cornstarch helps thicken the syrup, especially if using low-fat coconut milk. If using full-fat milk or you prefer a thinner syrup, omit the cornstarch.

Place over medium heat and bring to a simmer, whisking continuously. Let it simmer for 1 minute or until it thickens.

Take off heat and add 1-3 tablespoons maple syrup, few drops of vanilla extract, and a pinch of cinnamon.

If the syrup is too thick, you can add a few teaspoons of hot water to thin it out. Serve hot or warm.

To keep the syrup warm, place the saucepan in a large bowl of hot water. It can also be reheated gently on the stove. Or it can be placed in a microwave safe container and reheated for 30-45 seconds.

Joby's test Kitchen, pumpkin oat flour pancakes with coconut syrup and pecans.

What My Kids Say:
10 year-old: “This syrup is creamy and sweet and I like the coconut flavor.”
7 year-old: “I like it because it is homemade and it is made by my mom.”

Here are some other pancake toppings

Homemade Strawberry Sauce
This sweet and tart strawberry sauce makes the perfect compliment to your favorite breakfast or dessert.
Check out this recipe
Joby's Test Kitchen small dish of homemade strawberry sauce from frozen strawberries.
Blueberry Sauce
A delicious berry sauce that pairs well with pancakes, waffles, yogurt, or even ice cream!
Check out this recipe
Small bowl of blueberry compote or blueberry sauce for pancakes.

Joby's Test Kitchen small bowl of coconut maple syrup next to oat flour waffles.

Coconut Pancake Syrup

Joby’s Test Kitchen
Take maple syrup to the next level with this tropical twist!
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Breakfast
Servings 11 tablespoons

Ingredients
  

  • ½ cup (120ml) coconut milk
  • 2 tsps cornstarch, optional
  • 1-3 tbsps (15-45ml) maple syrup
  • Few drops vanilla extract
  • 1 pinch cinnamon, optional
  • Few tsps hot water if needed

Instructions
 

  • In a small saucepan, stir together the coconut milk and cornstarch (if using).
  • Place over medium heat and bring to a simmer, whisking continuously. Let simmer for 1 minute, or until it thickens.
  • Take off heat and add maple syrup to taste, vanilla, and cinnamon. If syrup is too thick, you can add a few teaspoons of hot water to thin it out. Serve hot or warm.

Notes

Cornstarch: It helps thicken the syrup, especially if using low-fat coconut milk. If using full-fat milk, or your coconut milk is very thick, or you prefer a thinner syrup, omit the cornstarch.
Temperature: Keep the syrup warm by placing the saucepan in a large bowl of hot water, or reheat it gently on the stove. The syrup can also be placed in a microwave safe container and reheated for 30-45 seconds.
Keyword coconut milk, maple syrup, pancakes

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