- 1 (14.5-ounce) can unsweetened coconut milk
- 1 cup sweetened shredded coconut
- 3/4 cup packed brown sugar
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.