Coconut syrup is a tropical sweetener that can transform any ice cream into an exotic delight. Not only is it perfect for drizzling over ice cream, but you can also use it to naturally sweeten your frozen creations before churning them with your Ninja Creami. This syrup is also an ideal base for drinks or cocktails.
Ingredients :
- 400 ml of coconut milk
- 200g of coconut sugar (or white sugar if you don't have coconut sugar)
- 1 teaspoon of vanilla extract (optional, for added flavor)
- 1 pinch of salt
Preparation :
- Coconut milk and sugar mixture:
In a saucepan, pour the coconut milk, sugar and a pinch of salt. Heat over medium heat, stirring gently to dissolve the sugar completely. - Slow cooking:
Lower the heat slightly and simmer gently for 20 to 25 minutes, stirring occasionally. The mixture will reduce and thicken slightly into a syrup. For an extra touch of sweetness, add the vanilla extract at the end of cooking. - Let it cool.
Once the consistency is that of a light syrup (it will thicken a little more as it cools), remove the pan from the heat and let it cool to room temperature. - Preserve your syrup.
Pour the syrup into an airtight bottle or jar and store it in the refrigerator. It can be kept for several weeks and can be warmed slightly if needed.
My Personal Tip:
Besides using it to drizzle over ice cream, I love using this coconut syrup to sweeten my homemade ice cream bases before churning them with the Ninja Creami. It adds a natural sweetness and an exotic flavor that truly makes all the difference! Try it in vanilla, mango, or even chocolate ice cream for an irresistible tropical touch. It's also great for sweetening sorbets or even frozen yogurt.
