Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Coconut Rice

Recipe courtesy of Sandra Lee

Coconut Cake

Recipe courtesy of Ina Garten

Pina Colada

Recipe courtesy of Food Network Kitchen

Ambrosia

Recipe courtesy of Alton Brown

Lemon Curd

Recipe courtesy of Ina Garten

Grandma's Strawberry-Rhubarb Pie

Recipe courtesy of Valarie Enters

Rustic Pear Tart

Recipe courtesy of Ellie Krieger

Fruit Crisp by Heart

Recipe courtesy of Katie Lee

Coconut Toffee 2

Recipe courtesy of Aarti Sequeira

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories