Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Yield:
2 cups
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.

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