Coconut Syrup

Recipe Ingredients

14 1/2 oz	411g	Unsweetened coconut milk - (1 can)
1 cup	93g / 3.3oz	Sweetened shredded coconut
3/4 cup	120g / 4.2oz	Packed brown sugar

Recipe Instructions

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.

This recipe yields 2 cups of syrup.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6346 broadcast 12-16 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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