Coconut-Vanilla “Honey” Syrup

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.