Coconut Simple Syrup Recipe (2024)

FAQs

How to make simple syrup formula? ›

It's also one of the easiest ingredients to make yourself—if you can boil water, you can make simple syrup. At its most basic, simple syrup is a 1:1 ratio of granulated sugar dissolved in an equal volume of water.

Product Storage: Refrigerate once opened. Store in refrigerator for up to two months. Unopened bottles can be stored without refrigeration for up to two years.

Coconut syrup is a delicious natural sweetener, made from the nectar of coconut palm flowers. This nectar is found inside the blossoms of the coconut palm tree.

One teaspoon of granulated white sugar equals about 1.5 teaspoons of simple syrup. If your recipe calls for a teaspoon of simple syrup, you might want to drop in only about two-thirds of a teaspoon of the granulated variety. You can always add more sugar, but you can't take it back out.

Tips for Making Simple Syrup

To save time, heat the water first before adding the sugar. Don't bring the water to a boil. The water should be hot enough to dissolve the sugar completely, but you don't want to boil simple syrup for too long (or you'll end up with caramel).

Sugar-free coconut syrup contains high amounts of potassium, magnesium, zinc, and iron as well as 17 different amino acids. One of the lesser-known benefits of coconut nectar syrup is that it contains low amounts of fructose.

Infused simple syrups are good for around three months, according to Saveur, although they also suggest giving the syrup a sniff test to make sure it still smells good. Syrups that incorporate juices or purees, however, will only last around two or three weeks.

Glycemic Index: Date Sugar vs. Coconut Sugar. For individuals concerned about blood sugar levels, date sugar may be a better option. Date sugar has a lower glycemic index compared to coconut sugar, meaning it causes a slower and more gradual rise in blood sugar levels.

Is Coconut Nectar Healthier than Honey? While both are natural sweeteners that can be enjoyed free of preservatives, honey has a very high glycemic index. Again, coconut nectar is a healthier option.

Winner: Real Maple Syrup

Coconut Sugar's flavor profile is similar to Maple Syrup's and the glycemic index and calorie content are lower than Maple's. However, Maple Syrup's health benefits and refinement process naturally crown Maple the winner in this head to head!

Is coconut nectar the same as coconut syrup? ›

However, coconut nectar is less processed. All that happens to the sap is boiling it down to a more viscous consistency. With coconut syrup, companies take coconut sugar and add water to it, turning it back into a syrupy consistency. So they are similar, but not the same.

All the sweet syrups contain around 20 per cent water and only 70 to 85 per cent sugars so they're always going to give you fewer kilojoules (Calories) and sugars than white or raw sugar which is 100 per cent sugar (sucrose).

But the biggest reason to not buy simple syrup is it's not worth it! As I've said above, making simple syrup is as easy as putting sugar and water in a glass. Making simple syrup yourself is cheaper and results in a much better product. Don't waste your money.

If you're looking for a simple syrup substitute, there are three favorites you probably have right in your home: honey, maple syrup and agave. For honey or agave, add warm water to them, to help turn the mix to syrup. You can also use a sweet, juicy fruit, like an orange.

It is prepared by dissolving 85 g of sucrose in enough purified water to make 100 mL of syrup. The resulting preparation generally requires no additional preservation if it is to be used soon; in the official syrup, preservatives are added if the sucrose concentration is less than 85% or syrup is to be stored.

2:1 'rich' syrup versus 1:1 'simple' syrup

2:1 syrup is superior to 1:1 syrup as the use of 1:1 sugar syrup adds additional, perhaps unwanted, dilution to a drink compared to 2:1 syrup, typically around 5 to 8%, depending on the recipe. It's a small percentage but worth eliminating.

The five steps involved from start to finish are: (1) preparing for the season; (2) determining WHEN to tap; (3) identifying the trees to be tapped and tapping them, (4) collecting the sap and processing (boiling/evaporating) it; (5) filtering, grading and packing the syrup.

Simple syrup has two main forms: standard syrup, which is made with equal parts sugar and water (1:1 ratio), and rich syrup, which is made with twice as much sugar as water (2:1 ratio) and therefore more viscous.