Coconut Syrup is an amazing way to bring a little taste of Hawaii to your pancakes or waffles.
The main reason I eat pancakes is so that I can have syrup. Is there any other reason?
The first place I ever tasted Coconut Syrup was in Hawaii on some Macadamia Nut Pancakes and it was pure heaven. I knew right away I needed to recreate it at home.
Making homemade syrup is so easy, it takes only minutes and just five ingredients. It is SO MUCH better than store bought pancake syrup. This recipe uses coconut extract for the perfect amount of coconut flavor.
How to Make Coconut Syrup
- Place butter, buttermilk and sugar in a pat over medium heat.
- Stir until butter melts and sugar dissolves.
- Bring to a boil and boil for one minute.
- Remove from the heat and add in baking soda and coconut extract.
- Watch the mixture bubble up, continue to stir for a few more minutes to reduce the bubbling.
- Pour into a container or pour it straight over your pancakes and enjoy!
What If I Don’t Like the Flavor of Coconut?
I’m not a huge coconut fan myself but I love this syrup. If you really don’t like coconut go ahead and substitute vanilla extract for the coconut extract.
How Long Will Coconut Syrup Last?
Keep it stored in an airtight container in the refrigerator and it will last for several weeks. The syrup will separate as it sits but just rewarm it and give it a few stirs before serving.
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Coconut Syrup Recipe
- 8 Tbsp butter
- ¾ cup buttermilk
- 1 cup sugar
- ½ tsp baking soda
- 1 tsp coconut extract
- Place butter, buttermilk and sugar in a pot
- With stove on medium stir until butter melts and sugar dissolves
- Bring to a boil and boil one minute
- Remove from heat and add baking soda and flavoring
- It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving