Coconut Pancake Syrup Recipe

Indulge in this dreamy Coconut Pancake Syrup, a quick and easy recipe shared by Kimberly Harvey on Allrecipes! This luscious topping transforms ordinary pancakes into a tropical paradise. Made with creamy coconut milk, sweet corn syrup, and a hint of coconut, it's the perfect complement to your breakfast or brunch. Get ready for a taste of the islands!

Prep Time 5 mins
Cook Time 10 mins
Calories 999.6 kcal
Protein 3g
Rating 5.0 (1 Reviews)
Coconut Pancake Syrup 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut Pancake Syrup

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How to Make Coconut Pancake Syrup

  1. 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.
  2. Add 1/2 cup of light corn syrup, 1/4 cup granulated sugar, and 1/4 cup shredded sweetened coconut to the saucepan.
  3. 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.
  4. As soon as the mixture reaches a rolling boil, immediately remove it from the heat. The syrup will continue to thicken as it cools.
  5. 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