Years ago I was craving pancakes but I was out of syrup. I had an old buttermilk syrup recipe that I had never tried so I whipped up a batch to go with my pancakes.
That syrup was delish! I was amazed at how easy it was. The hardest thing was waiting for the syrup to cool enough so that I wouldn't scorch my mouth.
One morning my family was wanting homemade pancakes with the homemade buttermilk syrup when I discovered I didn't have any butter on hand. That lead me to substitute coconut oil. That was a happy substitution!
This got my mind to thinking (which can be dangerous and sometimes no so tasty) what if I substituted the buttermilk with coconut milk.
I tried it!
I liked it!
This is not just a pancake syrup. This has now crossed over to a dessert! You could still use it for pancakes but without the buttermilk and adding the coconut milk the sweetness of the syrup seems to really come alive.
Anyway, try it and tell me what you think.
Ingredients
1 1/2 cups sugar
3/4 cup coconut milk/cream (you can use buttermilk, it just won't have a strong coconut flavor)
1/2 cup coconut oil
2 Tbsp. corn syrup
1 tsp. baking soda
2 tsp. vanilla (again you substitute coconut extract or do a combination of vanilla and coconut extract as long as it is 2 tsp.)
Instruction
Combine the first five ingredients and bring to a boil. Boil for 7 minutes. Remove from heat, stir in vanilla.