Hey there!
If you’re a coffee lover like me, you’re going to love this Coconut Simple Coffee Syrup.
It’s the perfect way to add a tropical twist to your morning cup of coffee, iced latte, or even tea.
The best part?
It’s super easy to make with just a few simple ingredients.
Trust me, once you try it, you’ll wonder why you didn’t make this sooner.
Plus, it’s kid-friendly if your little ones like to jazz up their milk or hot chocolate with a touch of sweetness!
Let’s dive in.
What You’ll Need
- 1 cup granulated sugar
- 1 cup water
- ½ cup canned coconut milk (full fat for richness!)
- 1 tsp vanilla extract
- ¼ tsp sea salt
Pro Tips for Success
- Use full-fat coconut milk for the creamiest, richest syrup. Don’t skimp here!
- Stir continuously while heating so the sugar doesn’t stick to the bottom of your pan.
- Store your syrup in a clean, airtight jar to keep it fresh for up to 2 weeks.
- Want extra coconut flavor? Toast some coconut flakes and let them steep in the syrup before straining.
- Make it with your kids! Measuring and stirring are fun, easy steps for little helpers.
Tools You’ll Need
- Small saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Fine mesh strainer (optional)
- Glass jar or bottle for storage
Substitutions and Variations
- Sweetener: Swap granulated sugar for coconut sugar for an even deeper coconut flavor.
- Vanilla-Free: Skip the vanilla if you want the coconut flavor to really shine.
- Dairy-Free Milk: Not a coconut fan? You can use almond or oat milk instead, but it will change the flavor.
Make Ahead Tips
- You can double the recipe and keep it in the fridge for up to 2 weeks. Perfect for busy mornings!
- Let the syrup cool completely before storing it in the fridge to prevent condensation.
Instructions
1. Combine Ingredients
In a small saucepan, combine the sugar, water, coconut milk, and sea salt. Stir well to combine.
2. Simmer and Stir
Heat the mixture over medium heat, stirring continuously, until the sugar dissolves and the syrup just starts to bubble. Reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally.
3. Add Vanilla
Remove the saucepan from the heat and stir in the vanilla extract.
4. Cool and Store
Let the syrup cool to room temperature, then pour it into a clean glass jar or bottle. Store it in the fridge for up to 2 weeks.
Leftovers and Storage
- Store your syrup in an airtight jar in the fridge for up to 2 weeks.
- Shake or stir it before using, as some separation might occur over time (totally normal!).
- Use it on pancakes, waffles, or even drizzled over vanilla ice cream for a sweet coconut treat!
Wrap-Up
And that’s it! Your Coconut Coffee Syrup is ready to take your morning brew to the next level.
It’s so simple, yet so satisfying to make at home.
If you give this a try, let me know in the comments how you used it—coffee, tea, desserts?
I’d love to hear your creative ideas! 🌴☕
