Coconut-Vanilla “Honey” Syrup
Prep time: 
Cook time: 
Total time: 
Yield: About 2½ cups of syrup
 
Ingredients
  • 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
Instructions
  1. Combine the coconut milk, cream of coconut, sugar, and lemon juice in a medium saucepan.
  2. Bring to a rolling boil over high heat, then turn heat down slightly and boil vigorously 10 minutes.
  3. Whisk in the powdered pectin and bring to a full boil; boil vigorously 2 to 3 minutes.
  4. Turn off heat and whisk in the vanilla bean paste.
  5. Transfer to sterilized glass jars and store at room temperature up to 6 months.
Notes
Recipe adapted from Tartelette’s recipe for Coconut Honey.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/coconut-vanilla-honey-syrup/