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Coconut Syrup

Yield: 4 servings

Ingredients and directions for this recipe

1 14.5-ounce can unsweetened
Coconut milk
1 c Sweetened shredded coconut
3/4 c Packed brown sugar

Combine all ingredients in a small heavy saucepan. Bring to a boil,
reduce to a simmer and cook 20 minutes, stirring occasionally.
Transfer to a blender and puree until smooth. Serve immediately.
Coconut syrup can be stored in the refrigerator 2 weeks and reheated.

Yield: 2 cups

TOO HOT TAMALES SHOW #TH6346

See also:
Previous recipe Coconut Sweets (nariyal Barfi)
Next recipe Coconut Tapioca

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