Coconut Syrup

Well friends, I had a great curry recipe to share with you guys, but sadly dinner didn't turn out the way I'd hoped. It was still good, just not post worthy. Just means I get to keep practicing my curry making skills :) I will, however, share a yummy and easy goodie that was introduced to me by the lady that works at our local Asian grocery store.

Homemade Coconut Syrup

2 parts brown sugar (I used half brown sugar and half Demerar sugar)

1 part coconut milk

dash of salt

spice of your choice (ex. vanilla, cinnamon, cardamom)

Put first three ingredients in a sauce pan and bring to a low boil. Let simmer to between 200 and 225 degrees. Add your spice and remove from stove let cool. Store in a mason jar.

You can make as much or as little as you want. A full can of coconut milk will fill about 1 1/2 quart mason jars. You can also add as much spice as you want. I put in 1 cardamom pod about 10 min. before taking the syrup off the stove and then took the pod out before poring the syrup into my jar.

They actually make theirs into a jam, which just means that you cook it to a little higher temperature (probably to the soft candy stage on your candy thermometer) or you can cook it even longer and make it into a candy.

I have been enjoying the syrup on pancakes, waffles and as the sweetener in my coffee :) They also use the syrup in a rice cake. Don't know all the details on that one yet, but I plan on experimenting with that one too! :)