This Homemade Coconut Syrup recipe is perfect for flavoring your homemade lattes, iced coffees, and cocktails! It’s easy to make and because it’s made with coconut sugar, it’s refined sugar-free.

Where are my coffee lovers?! I hope you’re here, especially if you’re been following along on my recent homemade coffee syrup kick: first, there was pumpkin spice syrup, then apple syrup, spicy gingerbread syrup, obsession-worthy winter spice syrup, and now…homemade coconut coffee syrup!

A cafe around the corner from me makes a delicious vanilla coconut latte, and as soon as I got home, I had to make myself a homemade coconut syrup to make myself a copycat coconut latte at home.

P.S. Homemade condiments of all sorts are such an easy delicious way to amp up your cooking…homemade hot honey, anyone?!

Ingredients for Homemade Coconut Syrup

  • Water: I recommend filtered, but whatever you’ve got will work.
  • Coconut Sugar: the coconut sugar is what gives the coconut syrup it’s dark color, so if you prefer a lighter syrup, feel free to replace with cane sugar.
  • Unsweetened Coconut Flakes: make sure it’s unsweetened! Flakes or shreds will work.
  • Vanilla Extract
  • Coconut Extract: this gives the strongest coconut flavor, but can oftentimes be made with artificial flavors. Look for one that suits your family’s needs & preferences. Amount needed will vary based on the brand.
  • Vanilla Bean Powder or Paste: optional, but adds an extra layer of delicious vanilla flavor, which works so beautifully with the coconut flavor.
  • Salt: a teeny pinch of salt balances the sweetness super nicely. You just need a teeny bit!

How to make Coconut Coffee Syrup

  1. Combine the water, coconut sugar, and coconut shreds in a saucepan. Bring to a simmer.
  2. Cook at a low simmer for 10 to 15 minutes, or until slightly thickened and all the sugar is dissolved.
  3. Remove from the heat and add vanilla extract, vanilla powder or paste, coconut extract, and salt.
  4. Strain out the coconut and pour it into a jar for storage.

Don’t waste the strained coconut! I like to bake it at 300F for 10 to 15 minutes, or until it is dry and crispy. It’s like a delicious coconut candy!

Storing homemade coffee syrup

Store this homemade coconut syrup in the refrigerator for up to 1 month.

How to make a homemade coconut latte

Making coconut lattes is the best thing to do with this homemade coconut syrup! To make one:

  1. Warm milk of choice in the microwave or heat in a frother (this milk frother is the one I use). I love using coconut milk for this! You can also use a steam wand if you have an espresso machine.
  2. If you’re using a milk frother, add 1 to 2 tablespoons of coconut syrup to milk while it froths. If you’re heating it in the microwave, add the coconut syrup once the milk is hot and use a handheld frother or whisk to mix it in.
  3. Pour the milk over a shot or two of espresso or coffee, and enjoy immediately!

Want more homemade coffee syrups?

Healthy Pumpkin Spice Syrup

Make your own Healthy Pumpkin Spice Syrup, perfect for making your own vegan pumpkin spice lattes and pumpkin chai lattes, or for drizzling on top of pancakes! It’s dairy-free, vegan, and refined sugar-free.

Get the recipe

Winter Spice Syrup

This Homemade Winter Spice Syrup is the perfect way to make spiced lattes at home! This healthier homemade coffee syrup is refined sugar-free, sweetened with maple syrup, and flavored with cinnamon, cloves, and orange.

Get the recipe

Homemade Gingerbread Syrup

This Homemade Gingerbread Syrup is the perfect way to make healthier gingerbread lattes at home! It’s refined sugar-free and sweetened with maple syrup and coconut sugar. So good drizzled on pancakes, waffles, and ice cream!

Get the recipe
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Homemade Coconut Syrup

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  • Author: Rachel Conners
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Category: Coffee Syrup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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Description

This Homemade Coconut Syrup recipe is perfect for flavoring your homemade lattes, iced coffees, and cocktails! It’s easy to make and because it’s made with coconut sugar, it’s refined sugar-free.

Ingredients

Scale
  • 1 cup water
  • 1 cup coconut sugar
  • ¾ cup unsweetened coconut flakes
  • 1 teaspoon vanilla extract
  • ½ to 2 teaspoons coconut extract (optional, see Notes)
  • ¼ teaspoon vanilla bean powder or paste (optional)
  • Pinch of salt

Instructions

  1. In a saucepan, combine the water, coconut sugar, and coconut flakes. Bring to a simmer and let cook until the sugar is dissolved, about 3 to 5 minutes, stirring regularly.
  2. Turn off the heat, and add the vanilla, coconut extract, vanilla bean powder, and salt.
  3. Let cool completely before straining into a bottle or jar.
  4. Add one to two tablespoons of syrup to lattes, tea, drizzle on pancakes, or use in mocktails.
  5. Store in the refrigerator for up to one month.

Equipment

Notes

Different brands of coconut extract have different strengths of flavor. If using coconut extract, start with ½ teaspoon extract and increase as desired to get the flavor you’re after.

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