Get yourself (and your coffee) in a summer state of mind with my 4-ingredient Coconut Syrup recipe. This versatile coconut-flavored simple syrup is perfect for adding tropical goodness to everything it touches, and it takes mere minutes to make.
I’m a huge fan of making my own coffee syrup — it’s so simple, and way cheaper than buying it from the store. At any given point, you’re likely to find at least 2 yummy flavored coffee creamers or sweeteners in our fridge, if not more!
Now that we’re in the warmer half of the year, I’m looking for ways to make everyday moments feel more like summer staycation. Last week I was all about my macadamia nut syrup, which, when paired with white chocolate syrup makes for an excellent cookie-flavored Starbucks cold brew.
And, while I love me some macadamia nuts to feel like I’m at the beach, coconuts (and all things coconut-flavored) really do the trick! That’s why I couldn’t wait to whip up this yummy coconut coffee syrup! While it took some trial and error to get it *just* right, I’m pretty sure you’re going to love the result.
Jump to:
- What is Coconut Syrup?
- What does it taste like?
- Why You’ll Love This Homemade Coconut Syrup Recipe
- Ingredients Needed
- Substitutions
- How To Make Coconut Simple Syrup
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- FAQs
- Coconut Coffee Syrup Nutrition
- Other Homemade Syrups
- Homemade Coconut Syrup
What is Coconut Syrup?
As with most of my coffee syrup recipes, this coconut simple syrup starts with a 50/50 blend of pure cane sugar and water. Once the sugar has dissolved, you can flavor it however you like. In this case we add both vanilla and coconut extracts to give it a warm, creamy, coconutty vibe that I just can’t get enough of.
While I designed my recipe for coconut syrup for coffee and tea drinks, this beachy wonder can do so much more. Use it to sweeten whipped cream, drizzle it on layer cakes before frosting to keep them moist, or pour it over your favorite breakfast dishes in place of maple syrup. Read on below for tons of ideas!
What does it taste like?
You know the sweet, coconutty smell of sunscreen? (I know. I’m obsessed too!) Well, if that scent could be distilled into a liquid sweetener, this coconut sugar syrup would be the result. It’s rich and warming, with a distinctive coconut flavor. In short, it tastes like taking a cat nap on a beach towel — warm, sweet, and utterly satisfying. And no artificial ingredients!
Why You’ll Love This Homemade Coconut Syrup Recipe
- It’s SIMPLE. They don’t call it simple syrup for nothing! All you need are 5 minutes, 4 simple ingredients, and a single saucepan to whip up a batch.
- Perfectly Summery. I don’t like playing favorites, but if I only got to choose one flavor for summer, coconut would probably be it. The creamy, nutty, fruity flavor is excellent on its own, but also plays nicely with others. Try pairing this coconut flavored syrup with other classic dessert syrups like dark chocolate, white chocolate, macadamia nuts, or sugar cookies, or lean into other fruity flavors like key lime, ginger, pineapple, mango, or passion fruit to make some seriously invigorating refreshers.
- Budget-Friendly. My eyeballs almost popped out of my head when I saw how much it cost to buy a bottle of Torani coconut syrup. $10 is crazy, right?!? Especially when you can make it at home for the low price of a cup of sugar plus a few pennies worth of flavoring extract.
Ingredients Needed
You don’t need much to make the best coconut drink syrup around. Here’s what to grab:
- Water - Easy enough, right? If possible, use filtered water for the best taste.
- Granulated Sugar - The neutral flavor profile of plain white sugar ensures that the coconut gets to do all the talking.
- Coconut Extract - For rich coconut flavor syrup with exactly zero fuss.
- Vanilla Extract - The aromatic warmth of vanilla adds a certain je ne sais quois that helps soften the edges of our syrup.
Substitutions
- Water - I haven’t tried it, but I’d bet using coconut water would add another layer of coconut flavor to enjoy while also giving you a hit of potassium.
- Granulated Sugar - For a more caramelized, deeper flavor, try using brown sugar instead.
- Coconut Extract - While the coconut flavor won’t be as intense, coconut rum would be an acceptable substitute.
- Vanilla Extract - Feel free to swap in an equal amount of vanilla paste to add some pretty black vanilla bean flecks to your DIY Starbucks coconut syrup.
How To Make Coconut Simple Syrup
This recipe couldn’t be easier. Here’s how to make it:
Step 1: Dissolve Sugar in Water. Add the sugar and water to a small saucepan and heat over medium heat and stir until the sugar dissolves. Remove from heat.
Step 2: Stir in the extracts.
Step 3: Cool & Store. Allow the syrup to cool at room temperature for 15 minutes, then transfer to a syrup bottle, small airtight container, or mason jar and store in the fridge for up to 2 weeks!
Optional Variations & Dietary Adjustments
I think this coconut simple syrup recipe is lovely as is, but there is still room for you to tweak it. Here are just a few ideas to get you started:
- Sugar-Free Coconut Syrup - Swap in your favorite cup-for-cup sugar substitute like stevia or monkfruit to make a diabetic-friendly version of this coffee sweetener.
- Coconut Sugar Simple Syrup - While coconut sugar doesn’t have a ton of coconut flavor, it is less refined than granulated sugar and has a nice molasses-y undertone that I like. Just note that coconut sugar is less sweet than regular sugar, so you may need to adjust the amount you use to get the right amount of sweetness in your syrup.
- Toasted Coconut Syrup - Get a roasty-toasty, caramelly flavor profile by using light brown sugar instead of granulated and adding ¼ - ½ teaspoon of almond extract to the mix. Alternatively, add the coconut extract to my macadamia syrup instead.
Serving Suggestions
Here’s how to sprinkle a little coconut magic into your day:
- Coconutty Coffee: Add a splash of this coconut syrup to your French press espresso, cold brew, or oat milk latte and watch it transform your ordinary java into a coconut latte! You can also pre-sweeten your coffee ice cubes with it (or turn them into coconut coffee popsicles by making them bigger).
- Hot Chocolate With a Twist: Who said hot chocolate has to be just chocolatey? Stir some coconut syrup and mocha syrup into warm milk to make a mug that tastes like a melted Mounds bar.
- Fancy Fruit Tea: Refreshing iced green tea on a sunny afternoon is already pretty great, but add a splash of coconut syrup and you’re in for a real treat. This simple sweetener is also great in an Arnold Palmer!
- Breakfast Just Got Better: A generous drizzle of coconut syrup over your pancakes, French toast, or oatmeal will make waking up something to look forward to. Go the extra mile and add toasted coconut flakes and chopped roasted macadamia nuts as garnish.
- Baking With Coconut: Add a drizzle of coconut syrup to your whipped cream (or whipped coconut cream?!?) for the best dessert and coffee topper around. If you’re making a layer cake in advance, try soaking the cake layers with some coconut syrup before frosting it to keep them as moist as the day you baked them.
- Tropical Cocktails: Add a coconutty twist to all your favorite tiki cocktails. You can use this syrup like you would regular simple syrup—in a 1-to-1 ratio.
Recipe Success Tips
- No water filter? No problem. Let your tap water hang out in a pot (with a clean towel over the top if you have fruit flies or other bugs to contend with) for 12-24 hours. Any chemically, chlorinated flavor will evaporate! Alternatively, boil your cup of water for 15 minutes before making the syrup.
- Storage Smarts - Decant your homemade coffee syrup into a bottle with a pour spout to make it easier and less messy to use. It should keep well in the fridge for up to 2 weeks, or in the freezer for up to 6 months.
FAQs
Nope! Cream of coconut is a thick, sweetened version of coconut milk — think sweetened condensed milk, but made from coconuts instead of dairy. Coconut syrup, on the other hand, is a clear, coconut-infused simple syrup. That said, using cream of coconut as pancake or waffle syrup is delightful.
As of the time of publishing in April 2024, Starbucks does have a toasted coconut syrup. But who knows when they’ll pull it from the menus? Luckily, now that you have the secret to making your own, it doesn’t matter when they do. 😉
It has coconut extract, but not coconut meat. I initially tested this by simmering shredded coconut for the coconut flavor and it worked great — until the syrup cooled, and there was a layer of coconut fat on top. Not ideal for syrup! That said, most coconut extract is made from real coconut, so if you have an allergy, look for imitation coconut extract.
Yes! I love it in cold brew with a coconut milk cold foam. 😋
I mostly use it to sweeten drinks, but there are lots more uses for it. Hop back up to the “serving suggestions” section for inspiration!
Coconut Coffee Syrup Nutrition
Each tablespoon of this tropical coconut flavoring syrup is around 63 calories, which is pretty manageable, especially if you're just using a splash here and there. The syrup is all carbs, about 16 grams per serving, and all of those come from sugar! It's also fat-free and protein-free, with just a tiny bit of sodium.
Total nutritional content per serving is:
- Calories: 63 calories
- Total Fat: 0 grams
- Protein: 0 grams
- Sodium: 1 mg
- Carbohydrates: 16 grams
- Sugar: 16 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Other Homemade Syrups
Homemade Coconut Syrup
Equipment
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon coconut extract
- 1 teaspoon vanilla extract
Instructions
- Add the sugar and water to a small saucepan and heat over medium heat and stir until the sugar is dissolved. Remove from heat.
- Stir in the extracts. Allow the syrup to cool at room temperature for 15 minutes, then transfer to a syrup bottle or small container and store in the fridge for up to 2 weeks!
Nutrition
xoxo Megan
Sharon Huff says
oh wow this sounds so good.
I'm going to make some.
Thank you..Thank you