MONIN Premium Coconut Syrup 700 ml for Coffee and Cocktails. Vegan-Friendly, Allergen-Free, 100 Percent Natural Flavours and Colourings

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Open the can of coconut milk. Pour into a small saucepan with the heat turned off. Add the cornstarch and whisk thoroughly.* It’s fun and easy, and a no-cook recipe like this is even kid-friendly. My five year old is more interested in my work than ever, and making syrups is a great way to involve her in the drink making process and let her create her own special, all-natural sodas. More on non-alcoholic summer recipes with this syrup below. Simple syrup basics Now, add a can of coconut milk to the mixture. This not only infuses the syrup with a rich coconut flavor but also lends it a slightly different flavor profile that pairs excellently with a variety of dishes. Step 4: Reaching the Desired Consistency However, you can add flavorful, high quality extracts to replicate some flavors without sacrificing taste. Another added benefit is that these syrups don’t require any straining and they won’t have a cloudy appearance. In a small sauce pot, combine condensed milk and cream of coconut, stir well. Add the toasted coconut flakes to the pot. Cook the mixture, on medium heat while stirring often, for about 15 minutes.

Coconut Syrup - Favorite Family Recipes

Add coconut milk to a saucepan over medium heat. Bring to a simmer and add in the arrowroot, sugar, and honey. Coconut has a distinct and recognizable taste that is often described as mildly sweet, creamy, and slightly nutty. It has a tropical flavor that is somehow both rich and fresh, with a lasting, deeper, nutty note.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. Yes. Use two cups water to two cups sugar and one cup of shredded coconut. Then follow the instructions as written in the recipe card below. Related:

How to make coconut syrup: Simple Homemade recipe

When you choose coconut nectar from The Coconut Company, you’re choosing a sustainable sweet option. We source all of our nectar from The Philippines. Individual farmers are fairly paid and supported through benefits such as healthcare, education and assistance programmes. No irrigation is needed, and neither are pesticides or fertilisers, meaning its 100% organic. What’s more, the coconut palm helps offer stability to topsoil and uses minimal land, relative to other crops. Our farmers also use the biomass waste to heat the sap, helping to lower carbon emissions. Can you now see why we love coconut nectar? In a medium saucepan over medium-high heat, add 2 cups of sugar and 1 cup of water. Stir continuously until the sugar dissolves completely. This creates a smooth base for our syrup, ensuring there are no gritty sugar particles in the final product. Step 2: Simmering the MixtureYou can substitute this crystal clear syrup in any recipe calling for basic simple syrup. It mixes well with pretty much any spirit, but especially rum, tequila, and vodka. Ingredients you’ll need Add in the sugar and shredded coconut and simmer for 2-3 minutes, or until the sugar is completely dissolved.