Coconut Syrup
Almost every syrup manufacturer makes coconut syrup, which is produced from coconut milk, water and sugar.
You can replace coconut syrup in nearly every recipe with Cream of Coconut, which is a canned, thick coconut milk.
Coconut syrup comes in a variety of brands, sizes and prices. It can be used for cocktails, pancakes, desserts or tropical drinks. Consider the calorie content of coconut syrup when adding it to any food item.
Torani Coconut Syrup
Torani offers coconut syrup and sugar-free coconut syrup. Torani brand coconut syrup contains 80 calories per serving, or 2 tbsp., notes FitBit.com. The sugar-free version contains 0 calories, which is a better choice for those monitoring their calorie intake.
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Hilo Hattie Coconut Syrup
Two fl. oz. of Hilo Hattie coconut syrup contain 170 calories, says iChange.com. The Hilo Hattie coconut syrup is high in sugar at 20 g and could heavily increase the calories in a meal. Use this product in moderation if your fitness goal is to lose weight.
Hawaiian Sun Coconut Syrup
According to MyFitnessPal.com, the Hawaiian Sun brand of coconut syrup contains 270 calories in 4 tbsp. of product. Hawaiian Sun coconut syrup has a high carbohydrate content at 51 g and low protein at 1 g, which could lead to an energy crash.
Coconut Syrup Recipes:
1. Coconut Syrup
7-8 Tbsp butter (I went for 8 Tbsp)
¾ C buttermilk
1 C sugar
½ tsp baking soda
1 tsp coconut extract
Place butter, buttermilk and sugar in a pot.
With stove on medium stir until butter melts and sugar dissolves. Bring to a boil and boil one minute.
Remove from heat and add baking soda and flavoring. It will bubble up; just continue to stir and give it a 10 minutes or so for the ‘fizz’ to reduce before serving.
2. Coconut Syrup
Ingredients:
grated coconut
refined sugar
di-sodium phosphate
Utensils:
expeller or press
stainless steel cooking vessel
stainless steel spoon or ladle
refractometer
blender or colloid mill
can sealer
Packaging Material: 2T cans or sterilized glass jars with new PVC caps
Procedure:
Mix grated coconut with water in the proportion of 1 part grated coconut to 1/2 part water.
Extract milk using an expeller or press.
Mix ‘sapal’ with water (1 part ‘sapal’ to 1/2 part water).
Collect coconut milk extracts.
Heat milk at 80-90°C (176-194°F) for 15 minutes and blend in a blender or colloid mill to break coagulated proteins.
Add di-sodium phosphate in a concentration of 0.25% by volume of the milk.
Add sugar at a ratio of 1 part milk to 1 part sugar.
Mix well and cook to a total soluble solids content of 70% (use a refractometer to determine end point). Pour hot in clean containers.
Seal completely.
Cool and label.
3. Coconut Honey-Like Syrup
Ingredients:
coconut skim milk
glucose
sugar
stabilizer (sodium alginate)
Utensils:
expeller or press
centrifuge (separator)
blender or colloid mill
stainless steel cooking vessel
refractometer
can sealer
Packaging Material: 2T cans or sterilized glass jars with new PVC caps
Procedure:
Extract coconut milk as described under coconut syrup (steps 1-4).
Store milk preferably in the cold to allow separation of cream from the water portion (skim milk). Collect the skim milk. (Separation may also be accomplished with the use of a centrifuge.)
To one (1) part of the skim milk, add 1/2 part sugar and 1/2 part corn syrup.
Blend with sodium alginate (stabilizer) in a concentration of 0.5% of the mixture.
Heat the mixture over steam for 15 minutes, pass through a colloid mill and cook with constant stirring on a steam jacketed kettle to a temperature of 104°C (220°F). At this temperature, total soluble solids reading is about 76-77%.
Pour hot product into sterilized container and seal completely. Cool and label.
4. Coconut Whey Syrup
Ingredients:
coco whey
refined sugar
hydrochloric acid
Utensils:
expeller or press
centrifuge (separator)
pH meter
stainless steel cooking vessel
stainless steel spoon
refractometer
double boiler
stove
Packaging Material: Sterilized glass jars with new PVC caps
Procedure:
A. Preparation of Whey
Prepare coconut skim milk as described in Coconut Honey (steps 1 & 2).
Adjust pH of skim milk to 4 with either 6N HCl or 25% citric acid solution. Separate the coagulated proteins by centrifugation or by filtration.
Collect the coconut whey.
B. Cooking
Dissolve sugar in the whey (1 part sugar: 1 part whey).
Cook in a double boiler or steam jacketed kettle until the total soluble solids content reaches 75%.
Pour hot in sterilized containers and seal completely.
Cool and label.
