Add a tropical flair to your favorite breakfast foods with this Coconut Syrup Recipe. Perfect for pouring on pancakes, waffles, oatmeal, and more, it’s buttery, sweet, and so simple to make!
Why You’ll Love This Recipe
- Quick & Easy: This coconut flavored syrup is a breeze to make with simple ingredients and minimal prep.
- Amazing Flavor: The combination of butter, buttermilk, sugar, and coconut extract creates a smooth, sweet syrup with a tasty tropical twist.
- Perfect Addition to Breakfast: Drizzle this delicious syrup over pancakes, waffles, French toast, or oatmeal to instantly elevate your morning meal.
For more sweet condiments, try our buttermilk syrup and our salted caramel sauce next.
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Ingredients
- Butter: Adds richness and helps create a smooth base.
- Buttermilk: Gives the syrup a slight tang and adds a creamy texture.
- Sugar: Sweetens the syrup; use white granulated sugar for the best results.
- Baking Soda: Helps neutralize the acidity of the buttermilk.
- Extracts: Coconut extract provides coconut flavor, and vanilla extract adds depth and balances the flavors.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Dairy-Free: Replace the butter with a non-dairy version and use a dairy-free buttermilk alternative, such as plant-based milk and a splash of vinegar.
- Extra Coconut Flavor: Stir in some shredded coconut after cooking for added texture and a stronger coconut flavor.
- Sugar Swap: Replace some of the white sugar with brown sugar for a deeper, caramel-like flavor.
How to Make Coconut Syrup
This coconut syrup recipe is easy to follow with just a few basic steps. Get started by gathering all of your ingredients and a medium saucepan.
- Step 1: Combine butter, buttermilk, and sugar. Add the butter, buttermilk, and sugar to your saucepan. Whisk together over low-medium heat until the butter is melted. Bring to a boil and cook for 3 minutes, then remove from the heat.
- Step 2: Add remaining ingredients. Add the salt, baking soda, and flavored extracts to the mixture.
- Step 3: Mix together. Whisk everything together until well combined and smooth.
- Step 4: Let the mixture thicken. Transfer the syrup to a glass container, like a bottle or mason jar and allow it to cool and thicken. Once thickened, you’re ready to use it on all your favorite breakfast foods. We love it on our homemade blender pancakes with some sliced strawberries!
Expert Tips
- Don’t boil for too long: Only boil the mixture for about 3 minutes, as boiling longer can make the syrup too thick once it cools.
- Plan for foaming: The baking soda will react with the acid in the buttermilk, causing the mixture to foam. Therefore, it’s important to use a large enough saucepan to prevent overflow.
- Store in the fridge: The syrup will keep for 1-2 weeks when stored in an airtight container in the fridge.
Serving Suggestions
- This recipe makes the perfect coconut-flavored homemade pancake syrup! Try it drizzled onto these protein powder pancakes.
- Use this syrup as a topping for this cranberry, almond, and walnut oatmeal or these overnight oats.
- You can also pour it on your French toast for a fun, tropical twist. This classic French toast recipe is one of our favorites.
Recipe FAQs
Grainy syrup is usually caused by sugar that didn’t completely dissolve during cooking. Be sure to allow the butter, buttermilk, and sugar to fully come together before boiling and stir or whisk constantly.
No, I do not recommend freezing the syrup. Because it contains butter and buttermilk, freezing can cause the texture to separate or become grainy when thawed. It’s best stored in the refrigerator and reheated as needed.
More Delicious Coconut Recipes
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Coconut Syrup Recipe
Ingredients
Coconut Syrup
- 1 stick butter
- ¾ cup buttermilk
- 1 cup sugar
- ⅛ tablespoon coarse sea salt
- ½ tablespoon baking soda
- ½ tablespoon coconut extract
- 1 tablespoon vanilla extract
Serving
- 15 pancakes
- strawberries rinsed and chopped
Instructions
- In medium saucepan, melt butter, buttermilk, and sugar over low-med heat. Boil 3 minutes, stirring constantly.
- Remove from heat and add remaining ingredients, being careful for foaming action the baking soda will produce.
- Pour into secondary container and let cool and thicken.
Notes
- Make sure the butter, buttermilk, and sugar are well combined before bringing the mixture to a boil. This will help incorporate the sugar and keep the syrup from becoming grainy.
- Remove the mixture from the heat after 3 minutes of boiling. You don’t want it to cook for too long or the syrup may turn out too thick.
- Store leftover syrup in an airtight container in the refrigerator for 1-2 weeks.
Nutrition
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Emily Kemp says
These look so delicious, love the fresh strawberries on top!
Sara J says
That coconut syrup sounds delicious!
Rebecca Graham says
These look heavenly! Must try!