Servings: 24 servings 1x
Ingredients
- 1 can light coconut milk (13.5oz)
- 3/4 cup light brown sugar
- 2 tbsp molasses
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/8 tsp salt
Instructions
- Add coconut milk, brown sugar, molasses, cinnamon, ginger, cloves, and salt to a small sauce pan
- Whisk to combine the ingredients
- Increase the heat to medium-high and bring the mixture to a boil, whisking frequently
- Be careful not to let the mixture boil over and reduce to a simmer
- Simmer for 14 minutes whisking regularly
- Add a pinch of salt to the pan and remove from heat
- Allow to cool completely and pour into a glass jar
- Store in the refrigerator for up to two weeks
Notes
- I prefer Grandma’s molasses for this recipe.
- If you are allergic to coconut, you can use evaporated milk or sweetened condensed milk. If you use sweetened condensed milk, the syrup will be sweeter, so you will want to use less sugar
- You can use coconut sugar or granulated white sugar in place of the brown sugar
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.