t h e   i n d i s c r i m i n a t e   c o o k

This recipe comes courtesy my friend Michelle.  She's an amazing cook and just when I thought I'd heard of most foodie secrets up her sleeve (not really... I'm sure she's got a thousand she has yet to share), I found this recipe of hers as a suggested topping for some banana pancakes I was making.  It is so incredibly yummmmmmm (don't ask how many times I've licked this from my fingers today), not to mention very straight forward with no frivolously added ingredients to make it look any more exotic than it already is.  I'm trying to think of a thousand other things to put this syrup on.  Any suggestions? (seriously, any suggestions?  It's not safe to have a bottle of this sitting around and nowhere to go... hmmmm, speaking of, perhaps I should go get a straw...)
 

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COCONUT SYRUP
Servings: 1+ cup
Total Time to Complete Recipe: 20 to 30 min
    Active cook/prep time: 20 to 30 min
Helpful Equipment: Small sauce pan, mesh strainer, and whisk

TIPS & TRICKS

• Do NOT try to be healthy and use Lite Coconut Milk.  This recipe uses the coconut meat (thick cream) found on top of the milk in the can of coconut milk.  Lite coconut milk does not have this cream.  And since that's the only portion you use for this recipe, it will absolutely positively not work.

INGREDIENTS 

    1 can Coconut Milk (not Lite)
    1 c. Water
    1 c. Sugar
    1 tsp. Vanilla
    Pinch of Salt

DIRECTIONS

• Using a mesh strainer, separate thick coconut cream/meat from coconut milk and set aside.
• Add water and sugar to small sauce pan.  Make simple syrup by cooking over medium to medium-high heat, stirring often, until reduced to about half and is somewhat thickened.
• Reduce heat and stir coconut cream into simple syrup and whisk together until smooth.  Continue to simmer until thickened (sticks to spoon with desired consistency).
• Stir in vanilla and salt. Serve over favorite waffle, pancake, bowl of fruit (peaches - yumm!) - you name it!

Recipe Origins: friend Michelle