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.
Tools You May Need
c.1997, M.S. Milliken & S. Feniger, all rights reserved
Tools You May Need
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