COCONUT SYRUP
This Coconut Syrup is just like the kind they serve over pancakes and waffles in Hawaii! It is thick and rich and supremely coconut-y. Plus: stupid easy. Perfect for a lazy Mother's Day!
Provided by Karen
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- Open the can of coconut milk. Pour into a small saucepan with the heat turned off. Add the cornstarch and whisk thoroughly.*
- Turn the heat to medium once the cornstarch is completely incorporated. Add the sugar, salt, and corn syrup.
- Stir very frequently over medium heat until the liquid starts to thicken. If you start to see bubbles from boiling, take it off the heat.
- Add the vanilla and stir. The syrup will continue to thicken as it cools.
- Serve with your favorite pancakes, waffles, or I bet it would make a great Italian soda or cocktail!
Nutrition Facts : ServingSize 0.25 cup, Calories 152 kcal, Carbohydrate 17 g, Protein 1 g, Fat 10 g, SaturatedFat 9 g, Sodium 153 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 2 g
COCONUT SIMPLE SYRUP
Provided by Bobby Flay
Number Of Ingredients 2
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 SYRUP
A simple and delicious coconut syrup. Try it over banana or mango pancakes for a tropical delight.
Provided by Hunter StClaire
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 40m
Yield 2
Number Of Ingredients 3
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.
Nutrition Facts : Calories 868.3 calories, Carbohydrate 105.6 g, Fat 52.2 g, Fiber 5.9 g, Protein 5.2 g, SaturatedFat 46.8 g, Sodium 154 mg, Sugar 93.6 g
COCONUT PANCAKE SYRUP
I searched everywhere for a coconut syrup recipe like I enjoyed while I was in Hawaii. When every recipe I tried failed to satisfy me, I was compelled to create my own.
Provided by Kimberly Kahmann Harvey
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 40.5 g, Fat 5.8 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 5.1 g, Sodium 35.2 mg, Sugar 18.1 g
COCONUT BALLS (HAWAIIAN CANDY)
Make and share this Coconut Balls (Hawaiian Candy) recipe from Food.com.
Provided by Mrs T.
Categories Candy
Time 20m
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar and food coloring, add as many drops as you would like to achieve your desired color darkness, into a wide bowl and set aside.
- Combine shredded coconut and corn syrup in a bowl, mash, squeeze and mix until coconut is fully saturated
- Once combined, grab about a 1/2 inch section, squeeze again in palm and then roll lightly into a ball.
- On a wax or parchment paper lined cookie sheet, place the coconut balls on the sheet. Continue rolling balls until bowl is emptied.
- Add the remaining 1/4 cup of light corn syrup into a shallow bowl.
- Take an already shaped ball, dip lightly in corn syrup and roll lightly in your palm again, then add to the colored sugar.
- Roll ball again in palm, add to sugar once more, and toss lightly to coat again.
- Place back onto cookie sheet and place in fridge for about an hour.
- Once hardened, transfer to an airtight container and enjoy!
Nutrition Facts : Calories 45.2, Fat 1.3, SaturatedFat 1.2, Sodium 13, Carbohydrate 8.9, Fiber 0.2, Sugar 5.4, Protein 0.1
HAWAIIAN STYLE PANCAKES
The Gazebo Restaurant on Maui is known for their macadamia nut pancakes and I've tried to copy them to the delight of my friends here on the mainland. I think they're just as good without the nuts and that the real secret is serving them with coconut syrup and a dollop of coconut flavored whipped cream. The pancakes are based on Kittencal's Recipe #82094 with some alterations. If you like cream in your coffee, be sure to try a cup with coconut whipped cream on top!
Provided by TommyGato
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Peel and mash the banana with a fork and mix in the butter.
- Wisk the eggs into this mixture one at a time and then add the coconut cream followed by the buttermilk about 1/2 cup at a time, wisking until well blended.
- Sift the 5 dry ingredients together in a large bowl then add the liquid ingredients to them and wisk until well blended.
- Add the vanilla, zest, and nuts if desired and mix evenly.
- Use cooking spray or lightly oil a griddle or frying pan and cook the pancakes over medium heat about 2-3 minutes on each side.
- Keep warm until served and serve with coconut syrup and a dollop of coconut flavored whipped cream.
- For the Coconut Whipped Cream:.
- Using a chilled bowl and beaters, whip the cream until stiff peaks form then on slow speed, blend in the coconut cream about 1 tbs at a time, scraping the sides of the bowl often. Note that the whipped cream will no longer have peaks after the coconut cream is added; the dollop may look like a rounded mound but this is normal.
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