Coconut Palm Syrup
Coconut Palm Syrup! Thick, drippy, coco-nutty and caramel-ly. Easy home-made delicious-ness with 3 basic ingredients and cooked in just 30 minutes!
Servings: 2 1/3 cups
Ingredients
- 400 g palm sugar
- 120 ml water
- 200 ml coconut cream
- One knot of pandan leaf (optional)
Instructions
- Combine the palm sugar, water and pandan leaf in a pot and bring to a boil.
- When the palm sugar is fully dissolved, add the coconut cream and switch to low heat. Once the coconut palm syrup comes to a brisk simmer, turn off heat immediately.
- Cool completely, transfer to an air tight container and store chilled in the fridge.
Video
Notes
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This Coconut Palm Syrup keeps well for ~ 2 weeks, well sealed in an airtight container and kept chilled in the refrigerator.