In today’s video I’ll be showing how to make Coconut Palm Sugar Syrup which is a perfect topping for the homemade Coconut Ice Cream I showed how to make yesterday. Combine the two together and you’ll have the most perfect sundae!!!
This Coconut Palm Sugar Syrup can also be used for any recipe calling for a sweetener, and it can be used instead of honey or maple syrup. You can usually buy Coconut Palm Sugar at any asian market, health food store or online.
Coconut Palm Sugar Syrup (makes approx. 1.5 Cups)
500 grams Coconut Palm Sugar
2 Cups Water
1 Vanilla Bean (optional)
1- Place all ingredients in a small sauce pot and bring to a boil. Do not cover or stir.
2- Reduce to lowest heat and let simmer for 20-60 minutes without stirring. The longer you let it simmer on low heat, the thicker the syrup will become. When finished, remove from heat and let cool.
3- Once cool, transfer to a glass jar and store in the refrigerator.
4- Can be stored in the refrigerator for 6-12 months.
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