Hawaiian Coconut Syrup


Warning, if you don’t have a sweet tooth, then this recipe is not for you! I’m not sure how authentically Hawaiian this thick amazing syrup is, but my sister Heather got it while living in Hawaii. Now it has become a family favorite in my home and also among my 9 older siblings and parents. It is super easy, super fast, and tastes like it was made by angels.


  • 1 stick of real unsalted butter
  • 1 Cup of sugar
  • 1/2 Cup of buttermilk
  • 1/2 Teaspoon of baking soda
  • 1/2 Teaspoon of coconut oil


Soften the butter in a medium saucepan over medium heat. Once the butter begins to melt, add the sugar, buttermilk, and baking soda. Stir constantly with a silicon spatula or wooden spoon. Be careful to regularly scrape the sides of the pan to prevent caramelizing or burning. And watch the pan carefully, as this sticky syrup has a tendency to over-boil. Trust me, that’s not too fun.

Once the mixture comes to a simmer, quickly add 1/2 teaspoon of coconut oil (it’ll be a solid…like butter) and stir. Immediately remove the saucepan from the heat.

This syrup is best served immediately, when it’s frothy. My family especially loves pouring it over waffles made with the Bisquick mix. I’ll be doing a review on Bisquick waffles in the near future, so check back!

Voilà. Now, please share some of your favorite recipes in a comment below, and if I love them, I may put them on JoshLovesIt.com!


  1. 1

    Yum! Now you’re talkin’ my language! That sounds so good! I wonder if you could use a can of creamy coconut milk instead of buttermilk? You could also add a little fresh grilled pineapple and toasted macadamia nuts & coconut shavings! I’m a sucker for ANY recipe with “Hawaiian” in the title! Thanks for sharing!

    • 2
      JoshLovesIt says:

      Hi Amy,

      Thanks for your comment! I hope you try this syrup and come back here & let me know how it turns out for you. As for your question about using coconut milk: the great thing about cooking is that you can experiment. Some of my experiments turn out great, and some don’t. The only problem I could see with using coconut milk (other than increased cost) is that it may not froth up and also may taste a bit too “coconutty”. But go for it, and let me know what you find out. Since Buttermilk isn’t used for too many things, you can buy a small pint-sized bottle, which is probably cheaper than coconut milk.


      • 3

        I don’t buy Buttermilk, I read online that you can add a little bit of vinegar to milk and let it sit for 5 minutes. It does the same thing and tastes exactly the same at a fraction of the cost.

  2. 4
    Lori Ferguson says:

    Is it possible for you to put your recipes on here in recipe form? Possibly to print?? I will definitely try this one.

    • 5
      JoshLovesIt says:

      Hi Lori,

      I think that’s a great idea! Would you prefer a down-loadable recipe it in the size of a flash card? Do you know of a website that has recipes that you can download or print?


  3. 9

    Everyone, you have to try this recipe……I must warn you, if you try this you won’t every want to use traditional maple syrup ever again. Have fun!!

  4. 10

    JOSH!!! I tried it tonight!!! It was sooooo good! Only I used a can of coconut milk instead of buttermilk (I happened to have it in my pantry) and I didn’t use the butter (since coconut milk has PLENTY of fat in it). It worked out great… nice & syrupy, and frothy! I didn’t buy macadamia nuts, but I topped it with fresh pineapple, toasted coconut flakes, toasted cashews, and a small dollop of whipped cream. It was HEAVENLY! It could’ve been dessert! I’m afraid Laura’s right… my family doesn’t ever want maple syrup waffles again! My family thanks you for this yummy idea!

    • 11
      JoshLovesIt says:

      That is awesome Amy! That makes me happy when people try my recipes out…and it is fantastic to see that you experimented and came up with something yummy of your own.


  5. 12

    Woo-hoo! This sounds great!

  6. 13

    Please make all of your recipes printer friendly or where they print without the pictures. Can’t wait to make Renee’s Famous Soft Bread. Can you divide the recipe and only make 1 loaf?? There are only two of us to eat it !! 🙂 🙂 🙂

    • 14

      Hi Barbara,

      Thanks for checking my website out! I usually have a PDF printable version on my recipes. Just look for the printer picture within the post. Yes, you can divide the recipe. When we want a smaller batch, we just make 2 small loaves. However, it’s much smarter to make the full batch, bake two loaves, and freeze what you don’t use. This bread remains amazing after being thawed, especially when toasted with butter. I hope you subscribe!

  7. 15

    Can this be made using a microwave?

    • 16

      Hi Gary,

      Great question. No, I wouldn’t try making this in a microwave, as it’s not possible to control the temperature. You’d have an awful mess! Plus, I’m not sure how well the ingredients would combine.

  8. 17
    Shani F. says:

    I have a jar of coconut oil in my pantry right now. Since I don’t have buttermilk, I think I might try the vineger in milk substitute. I’m looking forward to trying this.

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