Why You’ll Love This Recipe
I love Coconut Sugar Simple Syrup because I get a satisfying combination of warm, caramel-like sweetness and a smooth, pourable texture in every drop. Vanilla and a pinch of salt keep the flavor rounded and balanced, while the coconut sugar adds a toasty, butterscotch-like richness that white sugar can’t match.
I also appreciate how simple this recipe is. I simmer a few ingredients in one small saucepan, so I get a homemade sweetener in about 10 minutes with minimal cleanup and no special equipment.
Another reason I keep this recipe in my rotation is its flexibility. I can use it in lattes, iced tea, cocktails, baked goods, and breakfast dishes, and I can adjust the thickness to suit whatever I’m making.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements below.)
For the Syrup
- 1 cup coconut sugar
- 1 cup water
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Flavor (Optional)
- 1 cinnamon stick
- 1 strip orange peel
- 1 teaspoon fresh ginger slices
- 1/4 teaspoon coconut extract
For Serving
- Hot or iced lattes, cold brew, and cappuccinos
- Black tea, chai, or matcha
- Old fashioneds, rum cocktails, and espresso martinis
- Pancakes, waffles, oatmeal, or yogurt
- Vanilla ice cream or cake layers, for brushing
Directions
- In a small saucepan, I combine the coconut sugar, water, and salt. I add the cinnamon stick or other flavorings, if using.
- I place the saucepan over medium heat and stir until the sugar begins to dissolve. Coconut sugar dissolves a little slower than white sugar, so I give it a few extra minutes.
- I bring the mixture to a gentle simmer and cook for 3 to 5 minutes, stirring occasionally, until the sugar has completely dissolved and the liquid looks smooth and glossy. I take care not to boil it hard, since it can bubble over or become too thick.
- I remove the saucepan from the heat and stir in the vanilla extract and coconut extract, if using.
- I let the syrup cool in the pan for about 10 minutes. It will thicken slightly as it cools.
- If I used whole spices or peel, I strain the syrup through a fine-mesh sieve. Otherwise, I pour it straight into a clean jar or bottle. I strain it through a coffee filter if I want to remove any fine sediment.
- I cover the jar with a lid and refrigerate it until I’m ready to use it. I shake or stir the syrup before each use, since fine sediment can settle at the bottom.
Servings and Timing
I get approximately 1 1/4 cups of syrup, which provides about 20 tablespoons.
- Servings: About 1 1/4 cups
- Prep time: 2 minutes
- Cook time: 5–8 minutes
- Total time: About 10 minutes, plus cooling time
The exact cooking time depends on the heat of my stove, so I look for fully dissolved sugar and a smooth, glossy liquid rather than relying only on the clock.
Variations
- Cinnamon Coconut Sugar Syrup: I simmer 2 cinnamon sticks with the sugar and water for a warm, spiced coffee and latte syrup.
- Rich Coconut Sugar Syrup: I use 2 cups of coconut sugar and 1 cup of water for a thicker, 2:1 syrup that lasts longer and adds more sweetness per drop.
- Vanilla Bean Version: I add a split vanilla bean while the syrup simmers instead of the extract.
- Maple Coconut Syrup: I replace 2 tablespoons of the water with pure maple syrup for deeper flavor.
- Ginger Coconut Syrup: I add fresh ginger slices while the syrup simmers, then strain them out for a spicy, warming sweetener.
- Toasted Coconut Syrup: I add 1/4 cup of toasted unsweetened coconut flakes while the syrup steeps, then strain them out for a nutty coconut flavor.
Storage/Reheating
I prefer using Coconut Sugar Simple Syrup within the first couple of weeks because the flavor is at its freshest, but it keeps well in the refrigerator.
I let the syrup cool completely, then transfer it to a clean, airtight jar or bottle and refrigerate it promptly. I keep a 1:1 syrup refrigerated for up to 1 month, and a 2:1 syrup for up to 3 months.
If the syrup thickens or crystallizes in the refrigerator, I warm the jar in a bowl of hot water or microwave it for 10 to 15 seconds, then stir until smooth. I can also add a splash of warm water to loosen it.
I can freeze the syrup in ice cube trays or freezer-safe containers for up to 6 months. I pop out a cube whenever I need a single serving for coffee or cocktails.
I always use a clean spoon when I dip into the jar, and I discard the syrup if it looks cloudy, smells sour, or shows any mold.
FAQs
What does coconut sugar syrup taste like?
It tastes sweet and mellow, with notes of caramel, butterscotch, and a faint toasty depth. Despite the name, it doesn’t taste like coconut.
Is coconut sugar healthier than white sugar?
Coconut sugar is less refined and contains trace minerals, but it has about the same calories and affects blood sugar in a similar way as regular sugar. I enjoy it for its flavor, and I use it in moderation like any other sweetener.
Why is my syrup cloudy or gritty?
Coconut sugar contains fine particles that don’t fully dissolve, so the syrup can look cloudy or leave a little sediment at the bottom. I strain it through a coffee filter for a clearer syrup, or I simply stir it before using.
Can I use coconut sugar 1:1 in place of white sugar?
Yes. It measures cup for cup, though it gives a darker color and a more caramel-like flavor. I may need to simmer it a little longer to dissolve completely.
How much syrup should I use in a latte?
I start with 1 to 2 tablespoons for a large coffee or latte and adjust to taste. Because the syrup is rich, a small amount goes a long way.
Conclusion
Coconut Sugar Simple Syrup is one of my favorite ways to turn two pantry staples into a warm, caramel-like, and satisfying sweetener. Rich coconut sugar, a touch of vanilla, and a pinch of salt come together for a syrup that feels special but takes hardly any effort.
Print
Coconut Sugar Simple Syrup is a warm, caramel-like syrup with a mild, toasty sweetness and a hint of butterscotch. It takes just 10 minutes with only two ingredients and dissolves instantly into hot and cold drinks. Stir it into iced coffee, lattes, chai, tea, and cocktails, or drizzle it over oatmeal, yogurt, pancakes, and fruit.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 30 minutes
- Yield: About 1 1/4 cups (20 tablespoons)
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 cup (160 g) coconut sugar
- 1 cup (240 ml) water
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Combine the coconut sugar, water, and salt in a small saucepan over medium heat.
- Stir until the sugar dissolves completely, about 3 to 5 minutes.
- Bring to a gentle simmer, then reduce the heat to low and cook for 3 to 5 minutes without letting it boil hard. The syrup will lightly thicken.
- Remove from the heat and stir in the vanilla extract, if using.
- Let the syrup cool completely. It will thicken a little more as it cools.
- Pour into a clean glass jar or bottle, cover, and store in the refrigerator.
Notes
- Flavor: Coconut sugar tastes like brown sugar with a light caramel and butterscotch note. It does not taste like coconut.
- Color: The syrup is deep brown and slightly cloudy, which is normal.
- Don’t boil hard: A rolling boil can make the syrup too thick or cause it to crystallize.
- Substitution: Coconut sugar can replace brown sugar in most syrup recipes, 1 to 1.
- Storage: Keep in an airtight container in the refrigerator for up to 2 weeks.
- Thicker syrup: Use a 2:1 ratio of coconut sugar to water for a richer syrup that lasts longer.
- Ways to use it: Sweeten iced coffee, cold brew, matcha, and chai, or use it in old fashioneds and rum cocktails. It also works well over oatmeal, yogurt, and baked fruit.
- Flavor ideas: Simmer with a cinnamon stick, a slice of fresh ginger, or a split vanilla bean, then strain before storing.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 30
- Sugar: 8 g
- Sodium: 2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
