Prep 10 mins
Cook 30 mins
Try this over pancakes for a tropical addition to your syrup collection! Posted in response to request
- In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar.
- Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally.
- Transfer to a blender, and puree until smooth.
- Serve immediately.
Delicious! I don't have flaked coconut, so instead I follow the directions omitting the flaked coconut and once the coconut milk and brown sugar have cooked for about 20 minutes, I take it off the heat and add about 1/4 tsp. coconut extract. Stir it around once more, and you're done! I've also used lite coconut milk, and it is still the tastiest syrup I've ever had!
Made this to top banana pancakes, and the combo is a real treat. I just might try to run the flaked coconut through the blender process to pulverize it before adding it to the saucepan and save transferring the sauce while it's hot.
Made this to use on Hawaiian Style Pancakes & found it EASY TO MAKE & EXTREMELY TASTY! It's not something I'd keep on hand, but for a special company-is-here breakfast, it'd be great!