Coconut Syrup

Yield:
2 cups
Level:
Easy
Ingredients
  • 1 (14.5-ounce) can unsweetened coconut milk
  • 1 cup sweetened shredded coconut
  • 3/4 cup packed brown sugar
Directions

Combine all ingredients in a small heavy saucepan. Bring to a boil, reduce to a simmer and cook 20 minutes, stirring occasionally. Transfer to a blender and puree until smooth. Serve immediately. Coconut syrup can be stored in the refrigerator 2 weeks and reheated.


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