Quick answer: Coconut sugar syrup is easy to make at home. Mix equal weights of coconut sugar and hot water, stir until dissolved, then cool. For a thicker, richer syrup, use two parts sugar to one part water. Add cinnamon, vanilla, ginger or orange peel for flavour. Store the syrup in a clean bottle in the fridge and use it within a few weeks.
Key takeaways – Simple syrup is 1:1 sugar to water by weight. – Rich syrup is 2:1 for a thicker texture. – Flavour with spices, vanilla or citrus. – Keep it refrigerated and use within a few weeks.
Why make coconut sugar syrup?
Granulated sugar dissolves slowly in cold drinks. A syrup mixes in instantly, so it is perfect for iced coffee, iced tea, lemonade and cocktails. Coconut sugar syrup also has a caramel flavour that makes drinks and desserts taste richer.
What are the basic ratios?
| Syrup type | Ratio by weight | Best for |
|---|---|---|
| Simple syrup | 1 part sugar : 1 part water | Iced drinks, lemonade |
| Rich syrup | 2 parts sugar : 1 part water | Cocktails, desserts, pancakes |
| Light syrup | 1 part sugar : 2 parts water | Fruit salads, soaking cakes |
How do you make it?
- Heat water in a small saucepan until hot but not boiling hard.
- Add coconut sugar and stir until fully dissolved.
- Simmer gently for one or two minutes if you want a slightly thicker syrup.
- Remove from heat and let it cool.
- Strain if you added spices.
- Pour into a clean, dry bottle and close it.
How do you make flavoured syrups?
- Cinnamon: add one or two cinnamon sticks while heating.
- Vanilla: add a split vanilla pod or vanilla extract after cooling.
- Ginger: add slices of fresh ginger and simmer for five minutes.
- Orange: add strips of orange peel without the white pith.
- Pandan or lemongrass: add knotted leaves or bruised stalks while heating.
How should you store it?
Keep the syrup in the fridge in a clean, sealed bottle. Simple syrup usually keeps for two to four weeks; rich syrup keeps a little longer because of its higher sugar content. Throw it away if it becomes cloudy, smells sour or shows mould.
How can you use it?
- Sweeten iced coffee and cold brew.
- Mix into iced tea and lemonade.
- Drizzle over pancakes, waffles or yogurt.
- Brush onto cakes to keep them moist.
- Use in cocktails and mocktails.
- Toss with fruit salad.
What about coconut nectar?
Coconut nectar or coconut syrup sold in shops is made by cooking the sap to a syrup without crystallising it. Homemade coconut sugar syrup is different, as it is made by dissolving the finished sugar in water, but it can be used in similar ways.
Where does IMC fit?
PT Integral Mulia Cipta (IMC Group) has produced coconut sugar in Central Java since 2012 and exports to customers abroad, including the USA. IMC offers mesh 14 and mesh 50 granules in paper bags with a food-grade PE liner. Brands can ask the IMC team for samples.
FAQ
What is the ratio for coconut sugar syrup? 1:1 by weight for simple syrup, 2:1 for rich syrup.
How long does it keep? About two to four weeks in the fridge.
Can I make it with cold water? It dissolves much faster in hot water.
Is it the same as coconut nectar? No. Nectar is cooked sap; this is sugar dissolved in water.
Looking for a reliable coconut sugar partner? Contact PT Integral Mulia Cipta (IMC Group) in Central Java, Indonesia: info@organic-coconut-sugar.com or WhatsApp +62 811 880 62273.
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