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Coconut syrup is a smooth, sweet syrup that is popular in Hawaii. Make it yourself at home and serve over pancakes, ice cream, or in drinks.
Coconut syrup was one of my VERY favorite grocery items to get when I lived in Hawaii. I literally went through bottles of it. They had it readily available at Foodland and pretty much every other store on the island. Unfortunately, here on the mainland, a decent coconut pancake syrup can be tough to find. And if you DO luck out and find some good coconut syrup, you will find that it is pricey. You can go to Hawaii and check it in your bag on your flight home, but why risk getting syrup all over your clothes? This coconut syrup recipe tastes JUST like the coconut syrup I enjoyed in Hawaii but for a fraction of the cost.
For this recipe, you only need a few easy ingredients:
- Unsweetened Coconut Milk – The key ingredient. If you don’t have coconut milk on hand, read on to the “alternative recipe” section for another option.
- Sugar – A must in any syrup recipe. If you are using sweetened coconut milk, reduce the sugar to ½ cup
- Plain Greek Yogurt – This gives the syrup a smooth texture and gives it a nice little tangy element. If you don’t have Greek yogurt, you can actually just leave it out and it will still taste great.
- Corn starch – This will help thicken your syrup
- Corn Syrup – This also helps with the “syrup-y” consistency
- Salt – Balances out the sweetness
How to Make it Thicker
When you take the syrup off the stove, you will notice that it is quite runny. This is normal. You can serve it right away and it will taste great. However, if you want a thicker syrup and a consistency like in the pictures, you will want to let it cool completely. If you want to hurry this process, you can refrigerate it for 30-40 minutes or until it gets to the thickness you are looking for.
What is Coconut Syrup Used for?
This syrup can be used in a variety of ways! Here is a list of our favorite ways to use homemade coconut syrup:
- 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!
- Soda – Add a little to your favorite soda (try a little splash in your Dr. Pepper like our Raspberry Dream Soda)
No coconut milk ok hand? No problem! We have another recipe that is JUST as good that only uses butter and coconut extract instead of coconut milk. The exact recipe can be found with our Gluten Free Pancakes with Coconut Syrup. I have tried both variations and they both taste amazing, it really just comes down to personal preference and what you have on hand.
Toppings for Pancakes with Coconut Syrup
So you have the pancakes, you have the syrup… now it’s time to top those pancakes with some delicious toppings. Here are some tasty ideas:
- Shredded coconut or toasted coconut flakes
- Pineapple tidbits
- Chopped macadamia nuts
- Sliced bananas
- Let it cool – It will be pretty runny when you take it off the stove. Allow it to cool completely and thicken up before serving.
- Add a little more coconut flavor – You can always add a little coconut extract if you want to really bring out that coconut flavor.
- Make it lighter – If you like a lighter, more foamy syrup, add a teaspoon of baking soda after removing the syrup from the heat. Make sure you have a big enough sauce pan when you are doing this because the syrup will foam up a lot when you add it.
How to Store Coconut Syrup
To store this syrup, simply place it in an airtight container or jar and place in the refrigerator. Refrigerate for up to 3 weeks. If you find that the syrup has gotten too thick after refrigerating, place a little syrup in a glass liquid measuring cup and heat for 5-10 seconds in the microwave.
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How to Make Coconut Syrup
- 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
- 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.
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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