Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 | 14.5-ounce can unsweetened |
| Coconut milk | |
| 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