You know what I like?
Pancakes. What’s that stuff on them, you may ask? Well, I’ll tell you.
Many years ago my uncle and aunt lived in Hawaii.Â From time to time they would send us exotic presents – guava jelly, a sugar cane, cowrie shell necklaces, that sort of thing. Occasionally they would send us a jar of coconut pancake syrup, which would be carefully doled out until it was gone because let’s face it, that little jar doesn’t last that long and you don’t get a bottle of syrup from Hawaii that often. In fact, I can’t remember the last time we had any!
A few weeks ago I was looking at a recipe for homemade syrup flavored with maple extract, and I thought, “I don’t have any maple, I wonder how coconut would taste?” Suddenly I flashed back to those bottles of Hawaiian coconut syrup,Â and I knew I had to try and find a recipe.
Coconut Pancake Syrup
- 1 (14 oz) can coconut milk
- 1 c. flaked coconut
- 3/4 c. granulated sugar
Put the coconut in a food processor and shred until it is as fine as possible. Then mix all three ingredients in a saucepan and bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally. Makes about 2 cups of syrup. Eat and enjoy, because it’s awesome.
We put ours on top of some banana pancakes and they were divine. Divine.