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Home » Type » Sauces and Condiments » Coconut-Vanilla “Honey” Syrup {7 Days of Festive Holiday Treats}

Coconut-Vanilla “Honey” Syrup {7 Days of Festive Holiday Treats}

December 13, 2012 by Faith 11 Comments

Today’s recipe for my 7 Days of Festive Holiday Treats is something that is perfect for gifting. It’s quite unique – give a festively wrapped jar of this syrup to a friend, then watch them read the label and their eyes light up as they exclaim Oooh, what is this?!

The fact that it is as easy to make is it is exotic-sounding will be our little secret though.

The syrup is about as thick as honey, with a sweet coconut flavor. If you can find it, definitely don’t skip the vanilla bean paste; although, I think if you have a pod of vanilla on hand, scraping out the seeds and using that instead would work just as well. (And if you do so, be sure you don’t discard the pod since you can very easily make your own vanilla-scented sugar; here’s a recipe for Vanilla Sugar from Eat the Love if you’re interested.)

So, how to use this syrup? My favorite use for it is on warm toast. To make it breakfast, I’ll top a slice of my favorite sprouted grain bread with ricotta cheese, banana slices, and a drizzle of this gorgeous syrup (it’s pretty rich so a little really does go a long way). It tastes like a cheese pastry.

This syrup is also fantastic as a sweetener for tea or other hot beverages. I’ve drizzled it over frozen yogurt, banana soft serve, and pancakes. You could also spread it on muffins or scones. Or use it to sandwich cookies together. The possibilities are endless.

Print
Coconut-Vanilla “Honey” Syrup
Prep time:  5 mins
Cook time:  20 mins
Total time:  25 mins
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.
3.5.3251

Filed Under: Gluten Free, Sauces and Condiments, Vegan Tagged: 7 Days of Festive Holiday Treats, Christmas, Coconut, Festive Holiday Gift Ideas, Holidays, Honey, Recipes, Sweet Topping, Sweets, Syrup, Vanilla

Comments

  1. Laura (Tutti Dolci) says

    December 15, 2012 at 12:23 am

    I love edible gifts, what a delicious and beautiful syrup!

    Reply
  2. Veronica says

    December 14, 2012 at 2:40 am

    My oh my what a beautiful gift & treat!

    Reply
  3. Ashley - Baker by Nature says

    December 13, 2012 at 11:27 pm

    Your last shot has me absolutely SET on making a jar of this… and not sharing! I have a feeling this will be added to my weekend projects list.

    Reply
  4. [email protected] says

    December 13, 2012 at 3:50 pm

    More coconut goodness! This is a great syrup to have on hand. The toast looks awesome.

    Reply
  5. Barbara says

    December 13, 2012 at 2:49 pm

    Super idea, Faith! Yum!

    Reply
  6. Alyssa (Everyday Maven) says

    December 13, 2012 at 1:00 pm

    I really love the idea of swirling this into some tea!

    Reply
  7. Shannon says

    December 13, 2012 at 12:50 pm

    wow, this sounds incredible! definitely trying this out :)

    Reply
  8. Amy (Savory Moments) says

    December 13, 2012 at 9:04 am

    Looks really wonderful. I love the specks of real vanilla beans. This would be a lovely gift!

    Reply
  9. Erica says

    December 13, 2012 at 7:26 am

    This sounds ridiculous awesome! Oh, and I just HAPPEN to have some vanilla pods ;)

    Reply
  10. Joanne says

    December 13, 2012 at 6:57 am

    Once I make this I’m pretty sure I’ll never go back to maple syrup for pancakes again!

    Reply
  11. Rosa says

    December 13, 2012 at 5:42 am

    Divine! It must be quite addictive.

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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