Enjoy the blend of tropical flavors in this delicious Coconut Syrup, inspired by pancakes and waffle lovers in Hawaii! It is thick and rich and supremely coconuty. Great on Pancakes, French Toast, and Waffles; Give your morning the island treatment!

• 1 (13.5 ounce) can coconut milk

• 2 TBSN cornstarch

• 2 cups light corn syrup

• 1/2 cup white sugar

• 1/2 cup shredded sweetened or toasted coconut

Medium sauce pan, mixing spoon, measuring spoons, measuring cups

Prep: 5 minutes prep Cook: 5 minutes Ready: 3 hours

Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.

To make Homemade Coconut Pancake Syrup: 1. Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved.

2 Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually.

3. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving; do not refrigerate and keep for no longer than three days.

Per Serving: 202 calories; 5.8 g fat; 40.5 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 35 mg sodium