Coconut Syrup

My kids love coconut syrup (The IHOP copycat recipe we have) and are always requesting it. I have tried to make it without buttermilk and butter using milk, lemon juice, and margarine. It is good but just not the same. So today I made a different version after looking at some recipes that said theirs tasted like what is served in Hawaii. Seeing that I have never been to Hawaii I wouldn't know but we liked this new recipe too. I personally could do without the shredded coconut in it but Cameron really liked it. The plus side to this recipe for me is that it is a pantry recipe. I can store all the needed items or have them already in my food storage items, so it can be made at anytime.

Jill's Pantry Coconut Syrup

1 (13.5 oz) can Coconut Milk, unsweetened

2 Tablespoons Corn Starch

2 1/2 cups White Sugar (Now you know why the kids love it!)

1/2 cup water

1/2 cup shredded sweetened coconut

Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the sugar, water, and coconut; bring to boil, stirring continually. As soon as the mixture comes to a roiling boil, remove from heat. Allow to cool before serving.