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May 13, 2010 10:03 AM

Coconut Syrup angst.

Greetings my hounds,

Wondering if anyone may share some tips on how to prepare a Coconut syrup that would be perfect for pancakes. I've tried a few recipes that have not come remotely close to what I've enjoyed when visiting Hawaii. Mostly they have been recipes that mix canned coconut milk with either maple or light corn syrup...sweet and not bad, but nothing like what I'm looking for.

Your help would be appreciated.

Cheers and thanx,

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  1. the trick is to *steep coconut meat* in the syrup to impart the flavor, and then strain it out...

    2 Replies
    1. re: goodhealthgourmet

      You are my new best friend! Thank you SO SO much. I went to the hyperlink, and from the description and exacting details of the recipe within the hyperlink, I am absolutely going out to purchase a fresh coconut, and be in coconut heaven.

      Thank you again for taking the time to help out.


      1. re: JeffW

        my pleasure :) i just hope it turns out the way you want it to...please report back & let us know!

    2. I can buy flavored oils for flavoring candy and whatnot. One of them is coconut. This stuff is designed so that 8 drops will flavor a pound of chocolate so it is strong.

      I would use corn syrup and coconut flavoring.

      You could do it gourmets way too, though.

      By the way, most pancake syrup is flavored corn syrup.

      1. First, get a real coconut. Get two. Take a nail, pound it into the three "eyes" that are at one end of the coconut. Drain the coconut water from the coconut. You can use this coconut water to make your syrup. Measure it out, then add twice the amount of white sugar. Stir it, and microwave it for about 5 minutes. You can stop there, and it's pretty yummy just like that...but if you want to add more body...follow the next set of steps. With a hammer, crack the coconut in half (details are online if you google it...this is more about making the syrup.) Next roast the coconut in the shell (375 for about 30 minutes.) Remove from oven. Place coconut in plastic bags to let sweat. Score the coconut meat, and pry from shell. Make sure to shave off any of the shell that may still be attached. Put all coconut meat into a blender with a few cups of water, then pulse until the coconut is fine. Strain the coconut from this coconut water...this will be milky white. You can add this coconut milk to your syrup too...just remember to keep a 2 to 1 sugar liquid ratio. Now you will have to look up a coconut cake recipe for all the shredded coconut meat. Enjoy. Have fun...involve the kids...they will be fascinated.

        1. In Malaysia we make a 'kuih' (dessert) which calls for coconut milk being boiled with sugar until it becomes a thick syrup. What's interesting is that once the coconut milk and sugar is all melted and syrupy, the syrup takes on an almost opaque color, and I don't need to tell you how intense the flavor is! Try it :)