Coconut Syrup
When I was in Hawaii I tried banana and macadamia pancakes with coconut syrup and loved it. I brought back some packets of mix to Australia and have tried to buy it here. No luck. I have looked for recipes and modified some to suit ingredients readily available in Australia. The original recipe called for corn syrup which is near impossible to find here in Oz, or very expensive.
When I was in Hawaii I tried banana and macadamia pancakes with coconut syrup and loved it. I brought back some packets of mix to Australia and have tried to buy it here. No luck. I have looked for recipes and modified some to suit ingredients readily available in Australia. The original recipe called for corn syrup which is near impossible to find here in Oz, or very expensive.
- Carbohydrate 108.069873497364 g
- Cholesterol 0 mg
- Fat 124.438817010877 g
- Fiber 3.60000000304326 g
- Protein 189.43338688891 g
- Saturated Fat 109.878946843312 g
- Serving Size 1 1 Serving (883g)
- Sodium 2726.50758889506 mg
- Sugar 104.469873494321 g
- Trans Fat 7.56061083394759 g
- Calories 2277 calories
Step-by-step
- Add the water to the glucose syrup and mix. (This is the substitute for corn syrup as called for in the original recipe I read.
- Whisk together the cocounut milk and cornflour in a saucepan until cornflour is dissolved.
- Pour in the mixed glucose syrup, sugar and coconut and bring to the boil stirring continually.
- As soon as it comes to a rolling boil remove from the heat.
- Allow to cool.
- store in a jar in the fridge.
- Use instead of maple syrup with banana and macadamia pancakes.
Glucose syrup behaves differently than standard cane sugar syrups by inhibiting rapid crystallization. Water added directly to the glucose thints its heavy viscosity just enough to allow smooth integration with the canned coconut milk. Without this adjustment, high-sugar solutions tend to seize into hard crystal masses upon cooling. Dissolving the cornflour thoroughly into the cold coconut liquid prevents lumpy pockets from forming as thermal energy activates the starch molecules.
Fat from the coconut milk and dense sugars merge under heat to create a glossy emulsion. Continuous stirring during the heating phase stops solids from scorching against the bottom of the saucepan. Reaching a rolling boil signals the exact moment when the cornflour starch gelatinizes fully, thickening the liquid matrix. Removing the pan immediately halts the cooking process, preserving the bright tropical aroma before volatile compounds degrade under prolonged heat.
Shredded coconut provides textural contrast and infuses extra aromatic oils into the simmering base. Straining the syrup yields a smooth pourable liquid, while leaving the shreds intact adds rustic mouthfeel. Cooling the mixture down completely before jar storage stabilizes the emulsion. Glass jars sealed tightly keep the finished condiment safe for subsequent breakfast services.
Pancakes benefit from this viscous topping because high sugar content prevents immediate moisture absorption into the crumb. Bananas and macadamia nuts pair well with the heavy tropical fat profile. Pouring the condiment at room temperature ensures proper flow without melting butter prematurely on hot griddles.
