Ingredients for Coconut Pancake Syrup
- 1/2 cup coconut milk
- 2 tablespoons cornstarch
- Light Corn Syrup
- White Sugar
- Sweetened Coconut
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How to Make Coconut Pancake Syrup
- In a medium saucepan, whisk together 1/2 cup of coconut milk and 2 tablespoons of cornstarch until the cornstarch is completely dissolved and no lumps remain.
- Add 1/2 cup of light corn syrup, 1/4 cup granulated sugar, and 1/4 cup shredded sweetened coconut to the saucepan.
- Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring constantly to prevent sticking and burning. This will take about 3-5 minutes.
- As soon as the mixture reaches a rolling boil, immediately remove it from the heat. The syrup will continue to thicken as it cools.
- Allow the syrup to cool completely. This prevents it from being too runny and allows the flavors to meld. Once cooled, pour into an airtight container and refrigerate until ready to serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
503g
Fat
91g
Carbs
72g