Coconut Pancake Syrup

If you've ever been to the islands and treated yourself to breakfast at one of the mom & pop diners, chances are that you've had the most wonderful Coconut Syrup you've ever tasted. So amazing in fact that you spent the rest of your trip searching gift shops for it and passing out from the price tag. Then, if you're like me, you tried the interwebs hoping to score a deal, only to find that the prices there are pretty steep as well.  Well, after some trial and error, I finally found my answer. An easy DIY recipe that will have even the most particular of coconut critics craving more.

Note: This is not healthy by any stretch of the imagination. It will delight your taste buds and stick around on your thighs for many happy moons. :)

Heavenly Coconut Pancake Syrup 

1 can of coconut milk (13.5 oz)
2 Tbs corn starch
2 cups light corn syrup
1/2 cup white sugar
1/2 cup shredded sweetened coconut (optional)

Stir coconut milk and cornstarch together in a medium saucepan until corn starch is dissolved.
Add remaining ingredients. Bring to boil over medium-high heat, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Serve warm or cold.

* Don't limit the use of this wonderful syrup to pancakes. Try it on waffles, french toast, and even breakfast bowls (hashbrowns, sausage, and eggs layered together w/ grilled pineapple on top! Sooo good!)