Blueberry Coconut Syrup
This syrup is a great addition to your next pancake, crepe, or waffle day. It is dairy and refined sugar free.
Servings: 6
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.
Notes
-Makes a little less than 1 cup once finished thickening. Store in the fridge for up to 5 days. Reheat to use again as the coconut cream will solidify once cold.