Ridiculously delicious, this coconut buttermilk syrup is truly worthy of your highest regard. With it’s sweet buttery flavor, it belongs on everything from pancakes to waffles to french toast and everything you can think of in between. Even if you don’t like coconut, go ahead and give this one a try. It’s amazing.
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So I’m wondering…Do you like coconut-flavored stuff?
It seems like coconut-liking is kind of a divider between folks. You either like it or you don’t.
I have to admit that I didn’t used to like it. But I realized as- I’ve gotten older that my main aversion to coconut is the texture not the flavor. Anyone with me?
Something about the weird plastic-y texture makes me feel like I’m eating Easter grass or something and I really don’t care for it.
But I have come to realize that if used correctly, I REALLY like the flavor of coconut. It’s a unique flavor that it very tasty.
So I’m asking you (politely) to please please please consider this recipe, even if you think you don’t like coconut because this coconut buttermilk syrup is out of this world delicious!
And honestly when I eat this I don’t picture coconut. The coconut is a subtle background flavor that really just ties together the main flavors of the butter and buttermilk and makes the whole thing one delicious package.
I first encountered this coconut buttermilk syrup at a family reunion where my husband’s Aunt Pam was cooking breakfast (french toast I believe). I passed it by not realizing what it was.
Well Aunt Pam noticed and thoroughly encouraged me to try it with some of the same arguments I’m using with you today. I insisted I didn’t much like coconut (’cause it’s true) and she insisted I would still like this.
Oh boy was she right.
This coconut buttermilk syrup is ridiculously delicious.
It’s sweet buttery flavor makes it the perfect syrup for pancakes, waffles, and french toast and any other breakfast delights that your heart can dream up.
I’ve included a non-sugar variation that uses honey or agave as the sweetener and it’s equally delicious. In fact, that is the version we usually opt for since we have a couple of no-sugar eaters in our family.
I’ve also made this dairy-free by subbing in coconut oil for the butter and coconut milk for the buttermilk. I’ll be honest. I like the butter version better, but the dairy free version is still super delicious.
Although it is best made the same day, you can refrigerate any leftovers for up to a week.
This syrup tastes just like a bit of heaven. You won’t want to pass it by without giving it a try. It’s amazing.
Here are a few of our favorite pancake/waffle recipes to serve with this syrup:
Whole-Grain Buttermilk Pancakes
Whole-Grain Buttermilk Waffles
Coconut Buttermilk Syrup
Ridiculously delicious, this coconut buttermilk syrup is truly worthy of your highest regard.
Ingredients
- ½ cup butter see note
- ½ cup granulated sugar see note
- ¼ cup buttermilk
- ½ teaspoon coconut extract
- ½ teaspoon baking soda
Instructions
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In a small saucepan over medium heat add butter, sugar and buttermilk. Heat to boiling.
-
Remove from heat and add coconut extract and baking soda. Syrup will become frothy when the baking soda is added. Serve immediately with pancakes, waffles, or french toast.
Recipe Notes
1. I have also made this syrup dairy free by using ½ cup coconut oil in place of the butter and coconut milk instead of buttermilk. While I prefer the buttery flavor, the dairy free version is also very tasty.
2. I have made this syrup by subbing ½ cup raw honey or agave in place of the sugar. When I use these non-sugar variations, I usually add 1 teaspoon cornstarch at the beginning and whisk it in as soon as the butter starts to melt to thicken it just slightly. If you whisk it in quickly you shouldn’t have a problem with lumps or clumping with the cornstarch.
3. Although this syrup is best made the same day, you can refrigerate any leftovers for up to a week.
Recipe Source: Adapted from a recipe shared with me by my husband’s Aunt Pam
All images and text ©The Cook’s Treat
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This recipe sounds delicious. But substituting honey or agave nectar for sugar really isn’t accomplishing anything. They are still sugar, and react exactly as sugar does in your body. Same with coconut sugar. If someone really wants to go sugar-free use monk fruit sweetener. It does not affect your body the way sugar does. It tastes every bit as good. When I make this I’m going to use butter, canned coconut milk and monk fruit sweetener. I might have to add a tiny bit of xanthan gum to thicken it. Sounds amazing, no sugar and practically zero carbs.
Hi Lorry everyone definitely has their own opinion about what “healthy sweeteners” are and not and even “expert” opinions change regularly. I think a lot of it has to do with what you are trying to accomplish by using an alternative sweetener. If no carbs is what you are going for then you are right, honey is not the alternative sweetener you need. But for me, I use honey because it is 100% natural (especially since we have beehives that produce raw honey). I believe that food that is closer to Mother Earth’s natural state is the better for you. For me that makes honey better than agave nectar because that also has to be processed. Hope that makes sense but I do appreciate your comment and would love to hear how your variation turned out.
Have you tried making this with a plant based butter?
We use sweet rice flour instead of cornstarch as a thickener. It has no taste and creates a silky finish for gravy. Thinking it would work really well in the syrup.
Hi Nala, no I’ve never tried plant based butter or sweet rice flour. I’d love to hear how they work for you! 🙂
… unless you substitute something for the buttermilk this is not dairy free.
Thank you! You’re absolutely right. I forgot to mention that I use coconut milk for the buttermilk. i’ll update this in the recipe. Thanks for catching it.