Coconut-Vanilla “Honey” Syrup
Prep time:
Cook time:
Total time:
Yield: About 2½ cups of syrup
- 1 (13.5 oz) can coconut milk
- 7 oz cream of coconut
- 1½ cups sugar
- 2 tablespoons lemon juice
- 1 tablespoon powdered fruit pectin
- 1 teaspoon vanilla bean paste
- Combine the coconut milk, cream of coconut, sugar, and lemon juice in a medium saucepan.
- Bring to a rolling boil over high heat, then turn heat down slightly and boil vigorously 10 minutes.
- Whisk in the powdered pectin and bring to a full boil; boil vigorously 2 to 3 minutes.
- Turn off heat and whisk in the vanilla bean paste.
- Transfer to sterilized glass jars and store at room temperature up to 6 months.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/coconut-vanilla-honey-syrup/
3.5.3251