Coconut Sugar Syrup Recipes

COCONUT SUGAR SIMPLE SYRUP

Steps:

• Combine coconut sugar and water in a saucepan over medium heat. Bring to a low boil.
• Once sugar is dissolved, remove from heat.
• Cool completely before storing.
• Store in a jar or airtight container in the fridge for up to 6 months.
• Yields 1½ cups simple syrup.

COCONUT SYRUP

Steps:

• In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

COCONUT SIMPLE SYRUP

Steps:

• Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours.
• Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.

COCONUT SUGAR SYRUP

Steps:

• Boil all ingredients until sugar is fully dissolved.

COCONUT JELLY IN SUGAR SYRUP

Steps:

• Use a medium sized saucepan.
• Pour in the water. Soak the agar-agar briefly in the water to seperate the strands.
• Bring the water to the boil.
• Reduce heat a little before adding the 1/2 cup sugar, milk and coconut milk. Stir gentleyuntil it comes to the boilagain. Simmer for 2 minutes.
• Rinse a shallow tray with cold water and do not dry. A lamington tray is a good size.
• Pout the jelly into the tray and refrigerate for at least two hours.
• For the syrup: Simmer the palm sugar and water until the sugar is dissolved; chill.
• TO Serve: cut the cocnut jelly into diamond shaped pieces. Spoon over the syrup adn serve with seasonal or tinned fruits.