|1||14.5-ounce can unsweetened|
|1 cup||Sweetened shredded coconut|
|¾ cup||Packed brown sugar|
Combine all ingredients in a small heavy saucepan. Bring to a boil, reduce to a simmer and cook 20 minutes, stirring occasionally.
Transfer to a blender and puree until smooth. Serve immediately.
Coconut syrup can be stored in the refrigerator 2 weeks and reheated.
Yield: 2 cups
TOO HOT TAMALES SHOW #TH6346
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