Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Coconut Syrup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Coconut Simple Syrup

Recipe courtesy of Bobby Flay

Coconut Pancakes with Banana and Passion Fruit Syrup

Recipe courtesy of Bill Granger

Coconut Waffles with Chocolate Maple Syrup and Banana

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories