Recipe courtesy of Mary Sue Milliken and Susan Feniger

Coconut Syrup

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  • Level: Easy
  • Yield: 2 cups
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1 (14.5-ounce) can unsweetened coconut milk

1 cup sweetened shredded coconut

3/4 cup packed brown sugar


  1. 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.