This easy homemade coconut syrup is spectacular over pancakes, waffles, or French toast! Buttermilk is the secret ingredient that balances out the sweetness and makes it simply to die for!
My husband and I are huge fans of coconut, so this pancake syrup is one of our favorites! I tweaked my homemade buttermilk syrup to come up with the recipe, and it was love at first bite.
The first time I made it, we had it with waffles, but we have also had it with German pancakes and Swedish pancakes. Delish!
I love this coconut cream pancake syrup about a hundred times more than traditional maple syrup, and if you’re a fan of coconut, I bet you’ll become an instant fan as well!
How to make coconut syrup:
- PREP – Combine the butter, sugar, and buttermilk in a large saucepan.
- COOK – Bring the mixture to a boil over medium heat, stirring often with a silicone spatula.
- WHISK – Remove from the heat and whisk in the coconut flavoring and baking soda. (It will bubble up A LOT!)
- COOL – Let the syrup sit at room temperature for a few minutes, whisking occasionally.
- SERVE – Pour the delicious syrup over your favorite pancakes or waffles. For even more rich coconut flavor and texture, sprinkle toasted coconut flakes on top of the syrup!
You can store the leftover syrup in an airtight container in the refrigerator for up to two weeks. I love this mason jar lid dispenser for syrup and dressing!
You can reheat the syrup in the microwave right in the jar, or you can pour it into a saucepan and heat it over medium heat.
What is coconut syrup good for?
You can pour it over any of your favorite breakfast foods like waffles and pancakes. It can also be used to sweeten oatmeal or other hot cereal.
Try it for dessert as well – drizzle some over a slice of cake, pie, or ice cream. And of course you can add it to your favorite hot or cold drinks!
PRO TIPS AND VARIATIONS:
- Don’t use a small saucepan, or the syrup may bubble over when you add the baking soda.
- If you use unsalted butter, add a pinch of salt to the syrup.
- For a slightly different flavor, you can also add a teaspoon of vanilla extract.
MORE BREAKFAST RECIPES:
- Caramel Buttermilk Syrup Recipe
- American Waffle Recipe
- Vanilla Sauce Recipe
- Overnight Sourdough Waffles
- Diner Pancake Recipe
- Banana Pecan Pancakes
- Oatmeal Waffles
- Peanut Butter Waffles
Buttermilk Coconut Syrup Recipe
Ingredients
- ⅓ cup salted butter
- 1 cup white sugar
- ¾ cup buttermilk
- 1 tsp coconut extract
- ½ tsp baking soda
Instructions
- Combine the butter, sugar, and buttermilk in a medium saucepan. (At least 2 quarts.) Bring to a boil over medium heat, stirring often. Make sure you scrape the sides of the saucepan with a heatproof spatula to make sure all the sugar dissolves.
- Remove from the heat and stir in the coconut extract and baking soda. As you stir, it will bubble up a lot! (Think science fair volcano.)
- Let it cool for about 15-20 minutes. As it cools, the bubbles will die down and it will thicken.
Notes
- The recipe makes about 1 1/4 cups of syrup.
- For a thicker syrup, you can let it simmer for 3-5 minutes over low heat before adding the extract and baking soda.
- We like this homemade syrup best hot or warm, but it can be served at room temperature.
- Leftover syrup can safely be stored in the refrigerator for up to two weeks. But if I use fresh buttermilk, I’ve stored it for up to a month in a mason jar.
Nutrition
Bursting with creamy coconut flavor, this sweet syrup can be used in so many different ways! Pour it over pancakes, waffles, and ice cream, or use it to add extra flavor to your favorite drink.
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