Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Coconut Syrup
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- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 238
- Total Fat
- 15 g
- Saturated Fat
- 13 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 43 mg
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 238
- Total Fat
- 15 g
- Saturated Fat
- 13 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 43 mg
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.
