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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
- Combine the water, coconut sugar, and coconut shreds in a saucepan. Bring to a simmer.
- Cook at a low simmer for 10 to 15 minutes, or until slightly thickened and all the sugar is dissolved.
- Remove from the heat and add vanilla extract, vanilla powder or paste, coconut extract, and salt.
- 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:
- 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.
- 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.
- 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.
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.
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!
Homemade Coconut Syrup
Ingredients
- 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
- 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.1 cup water, 1 cup coconut sugar, ¾ cup unsweetened coconut flakes
- Turn off the heat, and add the vanilla, coconut extract, vanilla bean powder, and salt.1 teaspoon vanilla extract, ½ to 2 teaspoons coconut extract, ¼ teaspoon vanilla bean powder or paste, Pinch of salt
- Let cool completely before straining into a bottle or jar.
- Add one to two tablespoons of syrup to lattes, tea, drizzle on pancakes, or use in mocktails.
- Store in the refrigerator for up to one month.
Hello! Love the flavor of this syrup but wonder if I over-extracted the coconut. It is delicious, but once I refrigerated the syrup, the fats from the coconut solidified in the syrup. Should I skim the fat off the top or is there a way to keep it dissolved in the syrup? Will I lose flavor if I take the fat out? I use it in iced lattes and cold brew, so I can’t use the heat of a hot coffee to dissolve the fats.
Hi Amy! Oooh interesting, I didn’t have this problem. Taking the fat (coconut butter) off is probably the only way to get rid of it if you’re using it in cold drinks, but might remove some of the coconutty flavor. You can try blending it all together to see if it incorporates, but I’m not positive that will last once it’s refrigerated. Storing at cool room temp might help, but it won’t stay good as long.
This Homemade Coconut Syrup is delicious! I made it just like the recipe (including 1/2 tsp. coconut extract & vanilla bean paste). It is delicious in an iced latte along with chocolate syrup!
After straining the coconut, I spread it on a baking sheet & toasted it in the oven. Yum! It is good sprinkled on the cream topping my latte & is also delicious stirred into vanilla ice cream!
I definitely plan to save the recipe & make it again!
I’m so glad you’re loving the recipe Joy. This is one of my favorites as well. The coconut crispies are so good!
I have been making syrups for years with little to no success with coconut. I think the use of coconut sugar and vanilla paste nailed it. Great job!
So glad you’re loving it, Nick! Thanks for the review.
Can I use regular sugar?
Yes you can, no problem.
i can’t seem to find a good coconut extract without all the added gunk, is this absolutely crucial to the recipe? if so, which brand did you use? thank you!!
Hi Kamryn, it just helps add extra coconut flavor, you can leave it out if you’d rather not use it. I used Frontier Co-op brand.
I would buy a coconut syrup from Mexico, now making this one is saving me money and now I have the peace of mind of what I am drinking. So happy with this recipe. I also experienced the fat solidifying in the fridge so i left it out over night and the fat was easily broken with just the movement of the syrup in the morning.
So glad you’re loving it, Jasmine! Thanks so much for the feedback and review.