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Tropical Coconut Coffee Syrup

Tropical Coconut Coffee Syrup combines creamy coconut milk, sugar, vanilla, and coconut extract into a smooth homemade syrup perfect for coffee, espresso, lattes, iced drinks, milk, smoothies, and desserts with delicious tropical flavor.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course beverage, Condiment
Cuisine American
Servings 18 servings
Calories 58 kcal

Equipment

  • Medium saucepan
  • whisk
  • Wooden Spoon
  • Measuring cups
  • Measuring Spoons
  • Fine-mesh strainer
  • funnel
  • Glass Bottle or Jar

Ingredients
  

Coconut Syrup

  • 1 2 cup coconut milk full-fat
  • 1 2 cup water
  • 1 cup granulated sugar
  • 1 tsp vanilla extract pure
  • 1 2 tsp coconut extract optional
  • 1 pinch salt optional

Instructions
 

  • Combine the coconut milk, water, and sugar in a saucepan. Whisk over medium heat until the sugar completely dissolves.
  • Simmer gently for 3 to 4 minutes, stirring often until the syrup becomes silky and slightly thickened.
  • Remove from the heat and stir in the vanilla extract, coconut extract, and salt until well combined.
  • Strain through a fine mesh strainer if desired for an extra smooth texture. Cool until warm.
  • Transfer into a clean glass bottle using a funnel and refrigerate until completely chilled before serving.
  • Add 1 to 2 tablespoons to coffee, espresso, lattes, iced drinks, milk, smoothies, or drizzle over desserts.

Notes

Cook briefly for a lighter consistency or simmer an extra minute for a richer syrup without curdling the coconut milk. Chill completely before making iced beverages. Shake well before each use because coconut naturally separates. Customize with toasted coconut, almond extract, or lime zest. Store refrigerated in a sealed container for up to two weeks.
Keyword Bristle Cookie Pairing, Coconut Coffee Syrup, Homemade Coffee Syrup, Ice Cream Cookie Pairing, Tropical Coconut Coffee Syrup