April 24, 2014
This is a quite intense syrup. It’s usually used for cocktails, but it’s also nice with milk, in yoghurt or orange juice and ice. If you keep it in the fridge or for a long time the cocos fat will solidify. That’s not a problem, you just need to reheat it before using.
COCONUT SYRUP
_ bring water to boil
_ add coconut flakes
_ boil for a few seconds
_ let cool
_ drain through cloth [try to press out as much juice as possible]
_ add sugar, vanilla and salt
_ simmer for 5 minutes [keep stirring]
_ fill into steril bottles
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