Coconut syrup is a tropical softness that can transform any ice into an exotic delight. Not only is it perfect for coating ice cream, but you can also use it to naturally sweeten your ice preparations before turbine them with your Creami ninja. This syrup is also an ideal base for drinks or cocktails.
Ingredients :
- 400 ml of coconut milk
- 200 g coconut sugar (or white sugar if you don't have coconut sugar)
- 1 teaspoon of vanilla extract (optional, for more flavor)
- 1 pinch of salt
Preparation :
- Mixture of coconut milk and sugar
in a saucepan, pour the coconut milk, sugar and pinch of salt. Heat over medium heat, stirring gently to dissolve the sugar well. - Slow cooking
slightly drops the heat and simmer gently for 20 to 25 minutes, stirring from time to time. The mixture will reduce and thicken slightly to become a syrup. If you want a more greedy touch, adds the vanilla extract at the end of cooking. - Let cool
once the consistency is that of a light syrup (it will thicken a little while cooling), remove the pan from the heat and let cool at room temperature. - Keep your syrup
pours the syrup into a bottle or airtight pot and keep it in the refrigerator. It can be kept for several weeks and can be reheated slightly if necessary.
My Personal Tip:
In addition to using it to coat ice cream, I really like to use this coconut syrup to sweeten my homemade ice cream bases before turbine them with the Ninja Creami. It brings a natural sweetness and an exotic flavor that really changes everything! Try it in a vanilla, mango or chocolate ice cream for an irresistible tropical touch. It is also great for sweetening sorbets or even frozen yogurts.
