Coconut Buttermilk Syrup Recipes

COCONUT MILK SYRUP

Steps:

• Stir coconut milk, sugar, cornstarch, and salt together with a whisk in a saucepan. Place saucepan over medium heat; cook, stirring continually, until the mixture begins to thicken, about 5 minutes.

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 BUTTERMILK SYRUP

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.

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.

BUTTERMILK SYRUP

Steps:

• Mix together sugar, butter, and buttermilk and bring to a boil. Boil for 45 seconds and remove from heat.
• Stir in baking soda and vanilla.
• Serve over pancakes or waffles.
• Bottle and store in the refrigerator. Serve warm.
• (When I made it I found that it separated into layers in the refrigerator. Just wait till it has cooled most of the way and shake the bottle).

COCONUT BUTTERCREAM

Steps:

• Whisk together flour, 1/2 cup milk, vanilla, and coconut extract in a small saucepan until combined. Place saucepan over medium heat and gradually whisk in remaining 1 1/2 cups milk. Cook, whisking, until mixture comes to a low boil; reduce heat to low and continue to whisk until mixture thickens and big bubbles form and pop, 2 to 3 minutes.
• Transfer mixture to a small heatproof bowl. Let cool to room temperature, whisking occasionally as it cools to make smooth.
• In the bowl of an electric mixer fitted with the whisk attachment, mix butter on medium until soft and creamy, 2 to 3 minutes. Gradually add confectioners' sugar; beat on high until light and fluffy, 5 to 7 minutes.
• Gradually add milk mixture. Increase speed to medium-high and whisk until buttercream is light and fluffy, scraping down bottom and sides of bowl as necessary with a rubber spatula. Frosting can be stored in an airtight container at room temperature for up to 2 days.

BUTTERMILK COCONUT BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and baking soda. Add 2 cups coconut and mix well. Combine the egg, buttermilk, butter and extracts; stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Sprinkle with remaining coconut; press lightly into batter. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.