March 9, 2011

Coconut Pancake Syrup

This is so delicious and easy to whip up. It's great over banana-pecan pancakes or even chocolate ice cream.

1 (13.5 ounce) can coconut milk
2 tablespoons corn starch
2 cups light corn syrup
1/2 cup white sugar
1/2 cup shredded sweetened coconut

Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.
* I have found using the 2 tablespoons of cornstarch makes it a little thick, so I now use just 1 tablespoon. This will keep in your refrigerator for 2 to 3 weeks.

1 comment:

  1. Mmmmmmm! I LOVE almost anything coconut! This sounds delish!


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