Make homemade coconut syrup with just 2 simple ingredients – coconut milk and sugar! Perfect addition to drinks or drizzling over pancakes. It’s naturally vegan and can even be used as a dairy-free condensed milk!
Table of contents
This easy coconut syrup recipe is similar to the syrup served over waffles and pancakes in Hawaii and the recipe couldn’t get any simpler!
Simply heat coconut milk and sugar until thickened for a simple syrup with tropical flair. It comes together in around 10 minutes if making a small batch.
All ingredients are available at your local grocery store.
Use this delicious syrup in your favourite recipes for a burst of tropical flavor in all sorts of different ways. I love it over these 3 ingredient vegan waffles but also this Air Fryer Grilled Pineapple. It is also great in coconut milk coffee.
Coconut Syrup Ingredients
Coconut Milk – I like to use full fat coconut milk for rich coconut flavor.
I recommend using a good coconut milk brand for extra flavor. Don’t worry if the contents have separated into coconut cream and coconut water – as the mixture heats, it will dissolve.
Pure cane sugar – I have used white sugar to keep the syrup creamy white but you could also use coconut sugar or brown sugar.
Optional:
A drop of vanilla extract is a great way to add warm flavors.
How to make Coconut Syrup – step by step instructions
In a medium saucepan, whisk coconut milk and sugar then heat on medium heat. As it comes to a gentle boil, lower the heat and continue to cook until just thick and syrup-y.
It is important to continually stir to prevent the mixture burning and sticking to the pan
Remove from the heat when it thickens to your desired consistency but note that it thickens further as it cools. You’re aiming for a maple syrup consistency so it isn’t too thick.
For a thicker syrup similar to condensed milk, cook the mixture for longer.
Pour in a mason jar ready for use.
Pro Tips
Stick to a good brand of coconut milk and ensure it is well in date.
Note that this recipe requires tinned coconut milk which is thicker than the dairy free coconut milk that comes in bottles or cartons.
Do not substitute coconut extract in this recipe.
To speed up the process, you could add a quarter teaspoon of cornstarch to 1 tin of coconut milk to thicken it quicker without needing to heat for too long.
To make vegan condensed milk, cook the mixture until it thickens further.
How to use coconut syrup
Add it to a cold drink such as a cold brew for amazing taste or to warm coconut lattes. It is also great in cocktails or mocktails.
Top on air fryer french toast sticks or your favorite pancakes with fresh fruit for next level fun flavor! I love it on these Mango and Coconut Pancakes!
It is also brilliant with these Buckwheat Banana Pancakes – just add some chopped macadamia nuts and almonds.
Drizzle it over vegan ice cream or sorbet with extra toasted coconut flakes
Use it in replacement of sweet condensed milk to make so many Indian sweets! Use in these coconut ladoo to make them vegan!
Storage
Store leftover syrup in an airtight container and keep in the refrigerator for up to 1 week.
As it is a homemade syrup, it may not last as long as store bought versions which often contain preservatives.
It becomes thick once refrigerated, so leave it out at room temperature before using or heat gently.
Do not freeze coconut syrup as it looses texture upon thawing.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Coconut Syrup
Equipment
- 1 Saucepan
- 1 Spatula
Ingredients
- 400 millilitres coconut milk full fat, tinned
- 3 tablespoon sugar
Instructions
- In a medium saucepan, whisk coconut milk and sugar then heat on medium heat.
- As it comes to a gentle boil, lower the heat and continue to cook until just thick and syrup-y.
- Remove from the heat when it thickens to your desired consistency but note that it thickens further as it cools. You’re aiming for a maple syrup consistency so it isn’t too thick.
- For a thicker syrup similar to condensed milk, cook the mixture for longer.
- Pour in a mason jar ready for use.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Wow! That’s really amazing recipe! It turned out great for us.
This coconut syrup was so simple to make, it was the perfect addition to sweetening up and adding a coconut twist to hot chocolate.
Thank you Sharon!
Nothing like having a Bottle of this delicious coconut syrup in my kitchen. Yum with anything and anytime.
I really enjoy the flavor of coconut milk and this ‘syrup’ was so good in my coffee.
Oh this is such a brilliant idea! I bet this would be incredible in tea or even oatmeal!
Wow, no way! I never knew how simple this was to make, I am definitely going to be making this soon! 🙂
I made my gluten-free waffles with diced fresh mango and this amazing coconut syrup, and they were to die for! Thanks for the recipe and the inspiration.
This syrup looks so good! Thanks for sharing different ways to use it too!
This was so easy to make and turned out so delicious. I had to stir constantly though, because it was sticking to the bottom of my pot. I already drizzled it on pancakes and added it to my coffee. Oh so delish!
This is just fabulous. So easy and very tasty. We would even use it in coffee, or in some baked goods, even oatmeal! Thanks!
Hi! Can I make a full jar and keep it in the refrigerator?
Hello Andrea
Thank you for your comment.
Yes, you can keep the coconut syrup in the refrigerator for 1 week. Please see section ‘STORAGE’ in the main post above for more detailed information 🙂
Hayley x