This Buttermilk and Coconut Syrup recipe is sweet and buttery with a hint of coconut flavor. It’s perfect for serving with pancakes, waffles, or even in iced coffees.
The tart and creamy buttermilk is boiled along with sugar and salted butter until it caramelizes slightly. It’s finished with a little vanilla and coconut extract and ready to serve immediately or store for later.
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Coconut Syrup Recipe
Sometimes it’s the little things that make the biggest difference, like adding a teaspoon of coconut extract to an already delicious homemade Coconut Syrup recipe. The result is this thick, creamy, buttery, yet perfectly balanced syrup that will have you wanting to pour it over everything in the morning.
One of the best tricks to making perfectly gooey syrup is to add baking soda after the syrup has boiled. The baking soda reacts with the acids in the buttermilk, bubbling up quite a bit before it settles back down and keeps it super soft.
Key Ingredients
- Butter - salted butter helps cut down the sweetness of this syrup and keeps it nice and velvety.
- Sugar - you will need white granulated sugar.
- Corn Syrup - corn syrup helps ensure that the sugar doesn’t crystallize as it cooks, making the syrup grainy.
- Buttermilk - use cultured buttermilk that is either full fat or lite.
- Baking Soda - when you add the baking soda it will react with the acids in the buttermilk causing the syrup to bubble. Baking soda helps to keep the syrup soft.
- Vanilla Extract - pure vanilla extract has the best flavor.
- Coconut Extract - coconut exact is super concentrated coconut flavor, and a little bit goes a long way. If you need a good substitute, you can use coconut simple syrup, coconut liqueur, or coconut cream.
How to Make Coconut Syrup
- Boil the syrup. Combine the butter, buttermilk, sugar, and corn syrup and boil for 2-3 minutes, or until it begins to caramelize.
- Stir in the baking soda and extracts. Off of the heat, stir in the baking soda, vanilla, and coconut extract. Stir well, then allow to cool for at least 5 minutes.
- Serve or store. Serve immediately or store in an airtight container in the fridge for up to 1 month. Enjoy!
Frequently Asked Questions
Buttermilk is a byproduct of cream that is separated after butter is made. Real buttermilk is fairly watery and tart.
The buttermilk you buy from the grocery store and will need for this recipe is cultured buttermilk. Cultured buttermilk tastes sour and is much thicker—almost like cream. It's made from lower-fat milk and is soured by adding lactic acid bacteria or culture like yogurt.
As long as it is stored in an airtight container in the fridge, this homemade syrup should last for up to 1 month.
Buttermilk does not freeze well, so I do not recommend freezing this syrup. It has a tendency to separate and become grainy.
Storing Instructions
- Refrigerator: store in mason jars or an airtight container for up to 1 month in the fridge.
- To reheat: if you need to loosen up this syrup at all, you can microwave for about 15 seconds at a time, or transfer to a small saucepan and warm over low heat just until loosened.
Homemade Coconut Pancake Syrup Recipe
Ingredients
- ½ cup Salted Butter
- 1 cup Sugar
- ½ cup Corn Syrup
- ½ cup Cultured Buttermilk
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 1 teaspoon Coconut Extract
Instructions
- In a large saucepan over medium heat, combine the butter, buttermilk, sugar, and corn syrup. Bring the mixture to a rapid boil while stirring. Boil for 2-3 minutes, or just until the mixture starts to caramelize.
- Remove from the heat and whisk in the baking soda, vanilla extract, coconut extract. Stir until combined, then allow for it to cool for 5 minutes before serving.
- Store in an airtight container in the fridge for up to 4 weeks. Enjoy!
Nutrition
More Homemade Syrup Recipes
- Homemade Buttermilk Syrup
- Coconut Syrup
- Mixed Berry Syrup
- Apple Cider Syrup
- Homemade Blackberry Syrup
- Blueberry Syrup
- Pumpkin Spice Syrup
- Homemade Chocolate Syrup
- More Breakfast Recipes
- More Sauces and Condiments
This recipe for Coconut Syrup is a super easy way to upgrade your breakfast, brunch, or even iced coffee. It's a thick, creamy, buttery, and sweet homemade coconut pancake syrup that takes just a few minutes to make.
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