I love coconut in all its forms. I also love pancakes. Coconut in pancakes is wonderful… so what about coconut on pancakes?
Traditionally, coconut syrup is made by simmering coconut milk and an equal amount of refined sugar or corn syrup until it reduces to a thick syrup. That sort of sugar bomb would blast my anti-inflammatory diet to smithereens, leaving me feeling sluggish and achey for weeks. After over a year of limiting my added sugar intake to 20 grams of sugar per day or less, it also probably wouldn’t even taste good to me anymore. (Ask me about lemon bars some time. I used to adore them. Now? Blech. Too sweet.)
So, my self-assigned mission: to combine the rich flavor of coconut with the luscious mouthfeel of a syrup in a healthful pancake topping with an acceptable amount of added sugar. Here’s my solution.
1 can full-fat coconut milk
2 Tbsp (or more) raw agave nectar*
1 Tbsp arrowroot starch
*I use 2 Tbsp and find the topping plenty sweet, but you can add more to taste to placate your own sweet tooth.
Measure the arrowroot starch into a small bowl. Shake the can of coconut milk well. Pour 3 or so tablespoons of the coconut milk into the bowl with the arrowroot starch, and stir to dissolve. Set aside.
Whisk together the remaining coconut milk and agave nectar in a small saucepan over medium-high heat. When the mixture begins to boil, lower the heat and gently simmer, uncovered, stirring occasionally, for 10 to 15 minutes, until the mixture reduces slightly.
Give the arrowroot coconut milk mixture a good stir, and then whisk it into the hot coconut milk in the saucepan. Continue to simmer, whisking constantly, until the mixture thickens, about 3 to 4 minutes. Remove from the heat and serve warm. Store leftover coconut syrup in the refrigerator. Makes approximately 8 servings of about 3 tablespoons each.