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This Coconut Syrup Recipe is smooth, sweet, creamy, and full of coconut flavor. It tastes just like the coconut syrup I loved when I lived in Hawaii, and it is so good over pancakes, waffles, French toast, ice cream, and even mixed into drinks.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“TI love the tips for how to make this thick. This is so delicious on pancakes. We love it.” – Brandi
“I cannot wait to try this on pancakes! Talk about a unique recipe.” – Phoebe
Why I Love This Pancake Syrup
Coconut syrup was one of my VERY favorite grocery items to buy when I lived in Hawaii. I went through bottles of it. It was easy to find at Foodland and pretty much every other store on the island. Here on the mainland, it is much harder to find a good coconut pancake syrup, and when I do find it, it can be pricey.
Of course, you can go to Hawaii and check a bottle in your bag on the flight home, but why risk syrup all over your clothes? This homemade version gives me that same sweet coconut flavor for a fraction of the cost. I love that it is made with simple ingredients, comes together quickly on the stove, and tastes amazing on breakfast foods and desserts.
I also like that this recipe is a little thicker and creamier than a basic coconut simple syrup. The coconut milk gives it that rich coconut flavor, the Greek yogurt adds a little tang and smoothness, and the cornstarch helps it thicken as it cools.
🩷 Erica
Ingredients You’ll Need
- Unsweetened coconut milk – This is the main ingredient and gives the syrup its creamy coconut flavor.
- Sugar – This sweetens the syrup and helps give it that classic syrup texture.
- Plain Greek yogurt – This makes the syrup extra smooth and adds a little tang that balances the sweetness.
- Light corn syrup – This helps with the glossy, syrupy consistency.
- Cornstarch – This thickens the syrup as it cooks and as it cools.
- Salt – Just a little bit keeps the syrup from tasting flat and balances all the sweetness.
Ingredient Additions and Substitutions
- Sweetened coconut milk – You can use it, but reduce the sugar so the syrup does not get too sweet.
- Coconut or vanilla yogurt – Either one works in place of plain Greek yogurt and adds a little extra flavor.
- No Greek yogurt – You can leave it out. The syrup will still taste great, but it will be a little less creamy.
- Coconut extract – Add a small amount if you want a stronger coconut flavor. Start with a little, taste, and add more if needed.
- Butter and coconut extract option – If you do not have coconut milk, you can make a different version with butter and coconut extract. I use that version in my Gluten Free Pancakes with Coconut Syrup recipe.
- Coconut simple syrup for drinks – For a thinner drink syrup, use water, sugar, and coconut extract, or simmer sugar and water with unsweetened coconut flakes, then strain.
- Different sugars – White sugar keeps the flavor clean and sweet. Brown sugar or turbinado sugar will give the syrup a deeper flavor and darker color.
- Baking soda – For a lighter, foamier syrup, stir in a small amount after removing the syrup from the heat. Use a large saucepan because it will bubble up.
How to Make Coconut Syrup
- Combine the ingredients. Add the coconut milk, sugar, Greek yogurt, corn syrup, cornstarch, and salt to a heavy medium saucepan.
- Boil and whisk. Place the saucepan over medium-high heat and bring to a boil, whisking often. Once it boils, reduce the heat slightly and continue boiling for 5 minutes, whisking constantly.
- Watch the syrup. If it starts to boil up too high, remove the pan from the heat for a few seconds, let it settle, then return it to the burner.
- Cool and serve. Remove from heat and let the syrup cool to room temperature. It will thicken as it cools. Serve over pancakes, waffles, French toast, ice cream, or stir into drinks.
Coconut Syrup for Drinks
This recipe is creamy and perfect for pancakes, waffles, and desserts, but you can also use it in drinks. Try a small spoonful in:
- Dr. Pepper or dirty soda (like our Raspberry Dream Soda)
- Hot coffee or iced coffee
- Cold brew
- Lemonade or limeade
- Smoothies
- Pina coladas
- Mocktails
- Coconut cream soda
For a thinner drink syrup, make a quick coconut simple syrup instead. Stir together equal parts sugar and warm water until dissolved, then add coconut extract to taste. Start small because coconut extract can be strong. This version is better for cocktails, mocktails, iced coffee, and sodas because it mixes in more easily and does not have the creamy texture of the pancake syrup.
You can also simmer sugar, water, and unsweetened coconut flakes together, then strain out the coconut. This gives you a more natural coconut flavor, but be sure to strain it well so no coconut bits are left in the syrup.
Recipe Tips
- Let it cool before judging the thickness. The syrup will be runny when it first comes off the stove. It thickens as it cools.
- Refrigerate it to thicken faster. If you want it thicker quickly, place it in the fridge for 30 to 40 minutes.
- Whisk constantly while it boils. This keeps the yogurt and cornstarch smooth and helps prevent lumps.
- Use a heavy saucepan. A good saucepan helps the syrup heat more evenly.
- Do not walk away while it boils. Syrup can bubble up quickly, so keep an eye on it.
- Add more coconut flavor if needed. A tiny splash of coconut extract can make the flavor stronger.
- Use a larger pan if adding baking soda. It will foam up a lot once the baking soda is stirred in.
- Warm gently before serving. If the syrup gets too thick in the fridge, microwave a small amount for 5 to 10 seconds and stir.
Frequently Asked Questions
It is sweet, creamy, and full of coconut flavor. This version is richer than a basic simple syrup because it is made with coconut milk and Greek yogurt.
No. Cream of coconut is thicker and much sweeter. It is usually used in drinks like pina coladas. Coconut syrup is pourable and works better over pancakes, waffles, French toast, and ice cream.
Yes. You can leave the Greek yogurt out and the syrup will still taste good. The yogurt just gives it a smoother texture and a little tang.
It is normal for the syrup to look thin right after cooking. Let it cool completely and it will thicken. For a thicker texture, refrigerate it for 30 to 40 minutes before serving.
Let it cool completely first. If it is still thinner than you want, refrigerate it. The cornstarch helps it thicken as it cools.
Yes, but reduce the sugar so the syrup does not turn out overly sweet. I would start with half the sugar and adjust from there.
Yes. If you want a stronger coconut flavor, add a little coconut extract. Start small, taste, then add more if needed.
I have not personally tested freezing this syrup, but it should freeze well in a freezer-safe container. Cool it completely first, leave a little room for expansion, then thaw in the refrigerator or place the container in warm water before serving.
This batch makes about 28 ounces total, or 12 servings. That comes out to roughly 2.3 ounces per serving.
Make Ahead and Storage
- This coconut syrup is a great make-ahead recipe because it thickens as it cools. Make it the day before you need it and store it in a jar or airtight container in the refrigerator.
- It will keep in the fridge for up to 3 weeks. If it gets too thick after chilling, warm a small amount in the microwave for 5 to 10 seconds, then stir before serving.
- For longer storage, freeze cooled syrup in a freezer-safe container or bag. Thaw in the refrigerator or place the sealed container in warm water until it is pourable again.
Pairing Ideas
Pancakes – Try it on our Buttermilk Pancakes, Hawaiian Banana Pancakes, or our Whole Wheat Pancakes with Blueberries
Waffles – If it’s good on pancakes, you know it’s good on waffles! Try this homemade syrup on our Easy Homemade Waffles or our chocolate waffles.
French Toast – Hawaiian French Toast would be the obvious choice for this syrup, but also try it on our traditional French Toast and our Copycat Kneader’s French Toast.
Ice Cream – Pour the cooled syrup over some vanilla ice cream and you won’t regret it!
For toppings, try:
- Toasted coconut
- Pineapple tidbits
- Chopped macadamia nuts
- Sliced bananas
- Strawberries
- Blueberries
- Blackberries
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This homemade coconut syrup is one of those recipes that instantly takes me back to Hawaii. It is creamy, sweet, full of coconut flavor, and so easy to make at home. Pour it over pancakes, waffles, French toast, ice cream, or try a little in your favorite drink.
Have you tried this Coconut Syrup Recipe? I’d love to hear what you think. Leave a comment and rating below and let me know your favorite way to serve it! 💛🥞
Coconut Syrup
Video
Ingredients
- 1 can unsweetened coconut milk, (13.5 ounces)
- 1 cup sugar
- 5 ounces plain Greek yogurt, (or coconut or vanilla flavored)
- ¼ cup light corn syrup
- 3 teaspoons cornstarch
- 1/2 teaspoon salt
Instructions
- Place all ingredients in a heavy medium saucepan over medium-high heat and bring to a boil, whisking often.
- When syrup comes to a boil, reduce heat slightly and continue to boil for 5 minutes, whisking constantly. If it starts to boil up too high, remove from the heat and allow the mixture to recede before placing over the heat again. Reduce heat if necessary.
- Remove syrup from heat and allow to cool to room temperature. If you want to have thicker syrup, place in the refrigerator until cooled.
- Serve over pancakes, waffles, French toast, ice cream, or in your favorite drinks.
Notes
- The syrup will look thin at first but thickens as it cools.
- Refrigerate for 30 to 40 minutes if you want it thicker faster.
- Store in an airtight container in the refrigerator for up to 3 weeks.
- If the syrup gets too thick in the fridge, microwave a small amount for 5 to 10 seconds and stir.
- For extra coconut flavor, add a small splash of coconut extract.
- If using sweetened coconut milk, reduce the sugar.
- The Greek yogurt can be left out, but the syrup will be less creamy.
- For a lighter, foamier syrup, stir in a small amount of baking soda after removing it from the heat. Use a large saucepan because it will bubble up.
- This recipe makes about 28 ounces total, or roughly 2.3 ounces per serving.
- For drinks, use this syrup in coffee, dirty soda, lemonade, mocktails, or smoothies. For a thinner drink syrup, make a coconut simple syrup with sugar, warm water, and coconut extract.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe looks wonderful. Before I try it, I would like to know either the volume of one serving (ie: 2 tbsp.), or the recipe’s yield (ie: 24 oz.). Thank you.
This batch makes 12 servings. The whole thing is about 28 ounces so roughly 2.3 ounces per serving.
Sounds delicious yummy! Can it be frozen to store longer than 3 weeks?
We have not tried freezing it, so I can’t say. Let us know how it goes if you try it!
So yummy o taste and I will try it
I cannot wait to try this on pancakes! Talk about a unique recipe.
I love the tips for how to make this thick. This is so delicious on pancakes. We love it.
I’ve never heard of coconut syrup and now I must have some!! I bet its divine over French toast…yuuuum
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