Coconut Syrup Recipe

Coconut syrup over top of a stack of pancakes.

5 from 1 vote

This Coconut Syrup Recipe is easy to make in minutes and adds a delicious tropical touch to your favorite breakfast foods like pancakes, waffles, oatmeal, and French toast. It’s rich and buttery with just the right amount of sweetness and coconut flavor.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 297kcal

Author: Kadee & Desarae

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