Thursday, March 29, 2012

Coconut Syrup

Original recipe can be found from Shef Chanan

Servings: 1+ cup
Total Time to Complete Recipe: 20 to 30 min

Do NOT try to be healthy and use Lite Coconut Milk. 
This recipe uses the coconut meat (thick cream) found on top of the milk in the can of coconut milk.  Lite coconut milk does not have this cream.  And since that's the only portion you use for this recipe, it will absolutely positively not work.

    1 can Coconut Milk (not Lite)

    1 c. Water
    1 c. Sugar
    1 tsp. Vanilla
    Pinch of Salt

  • Using a mesh strainer, separate thick coconut cream/meat from coconut milk and set aside.
  • Add water and sugar to small sauce pan.  Make simple syrup by cooking over medium to medium-high heat, stirring often, until reduced to about half and is somewhat thickened.
  • Reduce heat and stir coconut cream into simple syrup and whisk together until smooth.  Continue to simmer until thickened (sticks to spoon with desired consistency).
  • Stir in vanilla and salt. Serve over favorite waffle, pancake, bowl of fruit (peaches - yumm!) - you name it!

Oh my!  This is to die for.
 When we vacation in Maui, eating at "The Gazebo" is a MUST. I've been craving the amazing banana pancakes they serve. Although it's not the same, we try to duplicate this at home. We add a little bit of cut up and sliced banana, and shredded coconut to the pancake batter.  Cook pancakes as normal.  Once we have them in a nice big stack,  we add crushed macadamia nuts, crushed pineapple, shredded coconut, sliced bananas, coconut syrup, and whip cream to the top of the pancakes.


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