Buttermilk Coconut Syrup Recipe
Bring a little tropical flair to the breakfast table with this creamy coconut syrup recipe. It calls for simple ingredients, but tastes amazing!
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
Serving: 2tablespoonsCalories: 144kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 123mgPotassium: 27mgSugar: 21gVitamin A: 219IUCalcium: 23mgIron: 0.02mg
Tried this recipe?Let us know how it was!