This is the base for my coconut coffee creamer. I used one cup of the coconut syrup and one cup of half and half. You can definitely mix this up to your liking. If you prefer a creamer cream add more half and half. If you like it sweeter add more syrup. You can also make this dairy free. Skys the limit! Use the leftover coconut flakes to make a yummy Almond Joy Truffle.
- 4 cups organic unsweetened coconut flakes
- 6 cups organic cane sugar
- 4 cups filtered water
In a heavy bottomed stainless-steel pot combine sugar and water. Bring to a boil stirring to dissolve the sugar. Continue to boil until mixture reaches 220 degrees then remove from heat and add the coconut flakes. Place a lid on and let rest for at least 6 hours or overnight.
Using a fine mesh strainer, filter out the coconut. Store in the refrigerator and add to half and half to make a lovely creamer. You can also add coconut milk to this if you like dairy free. This can be used as an ice cream topping, topping for a pound cake, or any yummy treat you think of. Enjoy!
- Yields about 48oz I prefer letting the coconut rest over night to give it a stronger coconut flavor.
Leave a Reply