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.
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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.