After recently making coconut jam for the first time recently, it occurred to me that if you could make a coconut jam, why not a coconut syrup? I just took the same method, tweaked the ingredients slightly and just didn't boil it down quite as long so that it had a more syrupy texture. This silky white syrup is awesome on pancakes, French toast, chocolate ice cream, or anything else your heart desires!

Keto Coconut Syrup Recipe


  1. Combine coconut cream, erithrytol and sea salt in a medium sauce pan and set to medium heat.

  2. When mixture has come to a boil, promptly reduce heat to low and continue to simmer, stirring frequently until it thickens to desired consistency, around 20-30 minutes. Transfer into a clean jar and seal. Store in the fridge for up to one month.

Did you make this vegan keto sugar-free coconut syrup recipe? If so, please let me know how it goes in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)