Coconut Syrup
When I was in Hawaii I tried banana and macadamia pancakes with coconut syrup and loved it. I brought back some packets of mix to Australia and have tried to buy it here. No luck. I have looked for recipes and modified some to suit ingredients readily available in Australia. The original recipe called for corn syrup which is near impossible to find here in Oz, or very expensive.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons water
- 1/2 cup white sugar
- 1 can coconut milk
- 1 tablespoon corn flour
- 2 cups glucose syrup
- 1/2 cup shredded sweetened coconut
- Carbohydrate 108.069873497364 g
- Cholesterol 0 mg
- Fat 124.438817010877 g
- Fiber 3.60000000304326 g
- Protein 189.43338688891 g
- Saturated Fat 109.878946843312 g
- Serving Size 1 1 Serving (883g)
- Sodium 2726.50758889506 mg
- Sugar 104.469873494321 g
- Trans Fat 7.56061083394759 g
- Calories 2277 calories
Add the water to the glucose syrup and mix. (This is the substitute for corn syrup as called for in the original recipe I read. Whisk together the cocounut milk and cornflour in a saucepan until cornflour is dissolved. Pour in the mixed glucose syrup, sugar and coconut and bring to the boil stirring continually. As soon as it comes to a rolling boil remove from the heat. Allow to cool. store in a jar in the fridge. Use instead of maple syrup with banana and macadamia pancakes.
