Reviewed: Aug. 16, 2011

I was getting ready to make this when I realized that the ingredients list calls for "coconut milk" and the directions refer to "coconut cream" There's a big difference in the 2 so I'm not sure which to use. Anyone? I gave it 3 stars anticipating it will be as wonderful as the other reviews say.

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Reviewer:

Dot Anderson

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: Feb. 23, 2011

This is so much better than the so called Coconut Syrup one gets in Hawaii ... You can actually taste the coconut !... I used an immersion "stick" blender before cooking the Coconut Milk, Coconut and Sugar, and the coconut is barely perceptible ... I changed the recipe by using plain White Sugar instead of Brown Sugar to keep the syrup white, as opposed to having the final product, tan ... A bit more appealing to me and mine ... Sooooooooooo GOOD ...

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Reviewer:

GRAYJETMAN

Cooking Level: Expert

Living In: Fairfield, California, USA

Reviewed: Feb. 5, 2011

This recipe is soooo delicious! My husband and I love coconut so this was right up our alley. I did strain the coconut at the end and it was perfect!!

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4 users found this review helpful

Reviewer:

Ann

Reviewed: Dec. 5, 2010

A little sweet, but all I could find was sweetened coconut. With sweetened coconut, I'd use more coconut milk, and about 2/3rds the amount of sugar, which I'll try next time I make it. Other than that the reason this gets 4 stars is for the texture with the coconut pieces, which limits it's uses as a syrup a bit. Next time I'll put it through the blender and see what happens. I made this with buttery crepes, and the taste was pretty gorgeous.

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Reviewer:

Timedog

Reviewed: Sep. 19, 2010

Yummy over banana pancakes!

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Reviewer:

HeatherC8

Reviewed: May 30, 2010

This was really good and really rich. My 12 year old wanted to eat it by the spoonful. I used coconut powder and used my immersion blender to puree it.

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Reviewer:

CHRISTIEKOHLHAAS

Reviewed: May 15, 2010

Good flavor, 4 stars because slightly grainy.

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Reviewer:

Candace

Cooking Level: Intermediate

Living In: Provo, Utah, USA

Reviewed: Mar. 30, 2010

Reading these reviews got me super pumped to try it! I wonder how it would change the recipe to use fresh coconut milk. I am not very experienced in the kitchen... any advice?

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Reviewer:

Hannah

Reviewed: Mar. 18, 2010

My kids have pancakes and sausage for breakfast once every weekend just so they can eat this syrup. Next time, I'll run it through a strainer; the consistency with the coconut reminds me of icing for a german chocolate cake. Not that that's a bad thing. My kids love it!

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3 users found this review helpful