Coconut Syrup
Satisfy your sweet tooth with this homemade Coconut Syrup. Rich, creamy, and incredibly easy to make, this syrup brings a tropical twist to your breakfast or dessert. Perfect for pancakes, waffles, and more, it's a delightful treat that you can whip up in no time. Make it today for a taste of paradise!
Equipment
- Mixing Bowl
- Frying Pan
- Whisk
- Large Pot
Ingredients
- 1/2 cup Butter
- 1 cup Granulated Sugar
- 3/4 cup Buttermilk
- 1 teaspoon Coconut Extract
- 1 teaspoon Baking Soda
Instructions
- In a large saucepan over medium-high heat, add the butter and melt.
- Whisk in the granulated sugar and buttermilk and continue to whisk until it starts to boil.
- Remove the saucepan from the stove. Whisk in the coconut extract and baking soda. The mixture will foam up pretty high, so make sure to use a saucepan big enough.
Notes
- Tip 1: Keep your Coconut Syrup in an airtight container in the refrigerator for up to two weeks. Make sure to label it with the date you made it.
- Tip 2: You can freeze Coconut Syrup in ice cube trays for easy portioning. Just pop out a cube and warm it up as needed!
- Tip 3: This syrup goes wonderfully with pancakes, waffles, French toast, or as a drizzle over ice cream.
- Tip 4: If you prefer a thicker syrup, consider adding a bit more baking soda during the cooking process.
- Tip 5: Try adding a pinch of salt or a splash of lemon juice to enhance the flavors. You can also experiment with different extracts.