This syrup is a great addition to your next pancake, crepe, or waffle day. It goes great with my Paleo Pancakes or my Paleo Banana Blender Waffles. It adds some sweetness without it being too sweet. It will turn out to be a beautiful purple color which is just plain fun and the kids will love it. This has no refined sugar, so you will not have a major blood sugar spike and the coconut cream keeps it dairy-free and adds some good healthy fats. Simple, yet delicious.
This syrup is a breeze to make. Start by putting all the ingredients into your blender except the vanilla and salt. You will then cook the mixture in a saucepan, bring it to a boil, then reduce the heat to a simmer to thicken. Add in your vanilla and salt at the end. It will continue to thicken as it cools.
Blueberry Coconut Syrup
Equipment
- blender or food processor
Ingredients
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup frozen or fresh blueberries
- 1 tbsp pure vanilla extract
- pinch sea salt
Instructions
- Put all ingredients except vanilla and salt into a blender or food processor. Mix until smooth.
- Put in a saucepan and bring to a boil.
- Lower heat to low medium and simmer/boil for 6-10 mins or until it has thickened.
- Stir in vanilla and salt.
- It will continue to thicken as it cools.