The Pioneer Woman Tasty Kitchen
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Coconut-Vanilla “Honey” Syrup

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Level: Easy

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Description

This syrup is about as thick as honey, with a sweet coconut flavor. My favorite use for it is on warm toast. To make it breakfast, I’ll top a slice of my favorite sprouted grain bread with ricotta cheese, banana slices and a drizzle of this gorgeous syrup (it’s pretty rich so a little really does go a long way). It tastes like a cheese pastry.

Ingredients

  • 1 can (13.5 Oz. Can) Coconut Milk
  • 7 ounces, fluid Cream Of Coconut (from A Can)
  • 1-½ cup Sugar
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Powdered Fruit Pectin
  • 1 teaspoon Vanilla Bean Paste

Preparation

Combine the coconut milk, cream of coconut, sugar, and lemon juice in a medium saucepan. Bring to a rolling boil over high heat, then turn heat down slightly and boil vigorously 10 minutes. Then whisk in the powdered pectin and bring to a full boil. Boil vigorously 2 to 3 minutes, then turn off heat and whisk in the vanilla bean paste.

Transfer to sterilized glass jars and store at room temperature up to 6 months.

Adapted from Tartelette’s recipe for Coconut Honey.

Yields about 2 1/2 cups.

One Comment

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fairyguidemother on 2.23.2013

My what an interesting recipe! In fact all your items sound great. I will be trying them one by one. Thank you for sharing!

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