COCONUT BUTTERMILK SYRUP
Make and share this Coconut Buttermilk Syrup recipe from Food.com.
Provided by Jen in Victoria
Categories Breakfast
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, melt the butter, then add buttermilk and sugar, stirring over medium heat until dissolved. Bring to a boil and let cook for one minute.
- Remove from heat and stir in baking soda and coconut extract. It will bubble up a lot - give it a minute to settle down, stir to combine well, and serve immediately.
- It will keep in the fridge for about two weeks. Just warm it up and re-stir before using.
Nutrition Facts : Calories 128.8, Fat 6, SaturatedFat 3.8, Cholesterol 16.5, Sodium 161.7, Carbohydrate 18.1, Sugar 18.1, Protein 1.1
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- Quickly remove the pot from the heat and add the baking soda and coconut extract, place back over the heat, stirring constantly. The syrup will grow large and threaten to boil over which is why a large pot is essential. If it gets too close to the edge remove from the burner and continue stirring to bring it down.
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