Why isn't the syrup clear?

I use cane sugar, which is darker than white sugar, and once mixed with water, it has a distinct yellowish hue. The longer you cook it, the darker it will get, so because I simmer the syrup for 10 minutes, the color will deepen. To prevent this, use white sugar and simmer the syrup for just 5 minutes, and then steep for 20-30 minutes before straining.

Can I make the syrup with coconut milk?

No, this syrup is made to be clear so you can add coconut flavor without throwing off the consistency of your drink (milk would curdle with citrus). I recommend trying other recipes that are developed with coconut milk.

Why did the coconut settle on top of the syrup once refrigerated?

The fat will naturally get separated from the syrup. Once this happens, you can discard it. To keep the two combined, you'd need an emulsifier or other additives, which I didn't want to add. This is why I highly recommend adding a coconut extract to keep the flavor in.

Coconut Simple Syrup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Coconut Simple Syrup

Recipe by Veronika Sykorova

This Coconut Simple Syrup has a true coconut flavor, and it's made with just 4 ingredients in 30 minutes. It's a delicious coffee syrup, but it's also great in matcha lattes, cocktails, mocktails, tea, or any other hot or cold drinks! It's freezer-friendly, vegan, and gluten-free.

Total Time27 minutes
Yield1 1/3 cup 1x
DietVegan

Ingredients

Units Scale

1 cup cane sugar
1/2 cup shredded coconut
1 cup water
1/2 tsp coconut extract (optional but recommended for a stronger flavor)
1/4 tsp vanilla extract (optional)

Cook Mode Prevent your screen from going dark

Instructions

Into a medium saucepan, add cane sugar, shredded coconut, and water.
Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves.
Lower the heat and gently simmer for 10 minutes.
Take it off the heat and allow it to cool for 10-15 minutes.
Strain the syrup through a fine mesh strainer into a large measuring cup or a bowl.
Stir in coconut extract and vanilla extract if using.
Use immediately or transfer to a glass jar and store in the fridge. Wait for it to cool before closing the jar with a lid.

Notes

Storing: Store the syrup in an airtight jar in the fridge for up to 2 weeks. The fat from the coconut may settle on top of the syrup. You can remove this once it hardens, or allow the syrup to come to room temperature each time you use it and stir it in. The coconut releases fat as it cooks, and it separates once the syrup cools. A lot of the flavor is in that layer, unfortunately, and you can’t keep it from separating without additives. This is why I recommend adding coconut extract as well for more flavor. You can also freeze it for 2-3 months in a freezer-safe container. Avoid ice cube trays because the syrup doesn't freeze completely solid.

The recipe makes approx. 1 1/3 cup of syrup, which is about 10 servings if you use 2 tbsp per serving.

Prep Time: 2 mins
Cook Time: 25 mins
Category: Simple syrup
Method: Stovetop
Cuisine: American

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

Find it online: https://thehealthfulideas.com/coconut-simple-syrup/