Breakfast Recipes

Coconut Buttermilk Syrup

Sometimes I wonder if anyone actually uses maple syrup on pancakes anymore. I feel like the Internet is flooded with buttermilk syrup recipes and caramel syrup recipes and whatnot. Thank goodness I’m here to give you another one.

I actually can’t remember the last time we used syrup – we pretty much always do either a fruit sauce (fruit, sugar, water, cornstarch, cook, done) or this coconut syrup.

Bart could barely eat it this the first time I made it in 2009 because it was so ridiculously buttery, but the flavor was so good that I was determined to make it work.

I played around with it a little and ended up with a recipe that is far less likely to give you a heart attack (although, let’s be honest – it’s still not health food or anything). Now, Bart asks for it almost every single time we have waffles or pancakes. It is delicious either alone or with some fruit.

Add this to your list of ways to use up buttermilk.

Coconut Buttermilk Syrup -- a quick and delicious topping for pancakes and waffles! (Plus, a great way to use up leftover buttermilk)

Coconut Buttermilk Syrup
(adapted from The Sisters Cafe)

2 T butter
scant 1/2 c buttermilk
1/3 c sugar
1/4 tsp baking soda
1/2 tsp coconut extract

In a saucepan, melt the butter, then add buttermilk and sugar, stirring over medium heat until dissolved. Bring to a boil and let cook for one minute.

Remove from heat and stir in baking soda and coconut extract. It will bubble up a lot – give it a minute to settle down, stir to combine well, and serve immediately.

It will keep in the fridge for about two weeks. Just warm it up and re-stir before using.

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  • Reply RA April 17, 2013 at 1:41 pm

    We are maple syrup loyalists, I guess. 🙂 This sounds awesome, but my husband hates coconut, SOB. I could just make it for me, though…

  • Reply Erica April 17, 2013 at 2:44 pm

    Like RA, I'm still a big fan of maple syrup. Sometimes I'll substitute it for fruit but nothing else. Spencer, I'm ashamed to say, actually prefers FAKE syrup. Egad!

  • Reply smalldog April 17, 2013 at 3:02 pm

    A-HA! We had a waffle breakfast at work around Christmas time and someone had me try buttermilk syrup for the first time. It was amazing, I made a mental note to find a recipe and promptly forgot. Thanks for the share! Although I do love maple syrup unabashedly.

  • Reply Lady Susan April 17, 2013 at 4:16 pm

    I will add myself to the list of maple syrup purists–unless it is a fruit jam or syrup.

    But…look at you with the food photography! Who is pouring the syrup?

  • Reply Allison April 17, 2013 at 5:09 pm

    Coming from Vermont, its a crime to not use maple syrup on pancakes! REAL maple syrup.

  • Reply Amy April 17, 2013 at 7:00 pm

    Wow, I wasn't planning to comment, but since everyone so far is praising maple syrup, I have to give a vote to the other side–I far prefer buttermilk or caramel syrup, and this looks DELICIOUS!

  • Reply Jennifer Lee April 17, 2013 at 7:34 pm

    I grew up loving Mrs. Butterworth's, but as an adult love real maple syrup. However, I also LOVE homemade buttermilk syrup. Combine that with my deep friendship with coconut and this syrup seems like it was just meant to be on my breakfast table. I'm making it tomorrow.

  • Reply Jodi April 17, 2013 at 8:57 pm

    Sounds yummy. I've enjoyed some creamy buttery syrups. We still go for and enjoy maple syrup- the real stuff. Though sometimes (and I used to be better about it) I will just use some plain greek yogurt with fruit.

  • Reply Heather April 19, 2013 at 9:12 pm

    I'll try it next time – can't believe I didn't think to add this myself.

  • Reply Kelli April 26, 2013 at 2:06 am

    I have a recipe for coconut buttermilk syrup that I've used but it was full of way more butter and sugar. I tried yours and it's delicious! Thanks!

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