Pressure Cooker Coconut Vanilla Syrup

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This Instant Pot Coconut Syrup is easy to pressure cook, has just four ingredients, and makes any of your favorite breakfasts feel extra fancy. 

A white pour spout on a mason jar filled with Instant Pot coconut syrup, placed behind plates with air fryer Hawaiian French toast on them, topped with berries.

Why You’ll Love This Recipe: These simple ingredients will take your syrup to the next level with sweet, coconut flavor. We love to serve it with our Air Fryer Hawaiian French toast, but its perfect for anything you love to serve with syrup!

Updated: It has been almost 8 years since we published this recipe on our site. We’ve updated it with new lovely photos and additional details and tips.

This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, Cosori, or Power Pressure Cooker XL.

A white pour spout drizzling syrup on Hawaiian french toast topped with berries and coconut shreds on a white plate

Frequently Asked Questions about Making Coconut Syrup

Do I have to use maple syrup?

No! The maple syrup does come through in the finished taste of this dish. However, if you want a more subtle sweetness, you can substitute agave syrup in the same ratio.

What to serve with this Coconut Syrup?

As mentioned previously, we like this syrup with island-inspired breakfasts, including our Hawaiian French Toast. However, it’s delicious over oatmeal, pancakes, waffles, and other favorite breakfast foods.

How to store leftover coconut syrup?

If you’re serving it cold, I like coconut syrup when it is made the night before. The flavors seem to combine and meld together better, in my opinion.

Store in the refrigerator and use within 10 to 14 days. (While you can freeze it, I don’t like the texture change after thawing and can’t recommend it.)

Why has my coconut syrup seperated?

This is pretty common for this recipe. However, give the contents a good stir and your syrup will be ready to eat again.

Air fryer French toast topped with berries, coconut, and coconut syrup on a white plate, with a glass of milk and more French toast in the background.

Want more in-depth information about making this recipe? You can now find it below the recipe card.


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A white pour spout drizzling syrup on Hawaiian french toast topped with berries and coconut shreds on a white plate

Homemade Coconut Vanilla Syrup

Servings: 20 tablespoons
Prep Time: 1 minute
Cook Time: 10 minutes
Additional Time: 9 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American, Hawaiian
This Homemade Coconut Syrup has just four ingredients and is easy to make in your pressure cooker and tastes great over all of your favorite breakfast foods!
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Ingredients

  • 1 can (14 oz) lite unsweetened coconut milk
  • ½ cup pure maple syrup or agave
  • 1 tablespoon vanilla extract
  • pinch of kosher salt

Instructions

  • Add coconut milk, maple syrup, vanilla, and salt to the pressure cooker pot. Whisk until combined. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
  • When cooking is complete, use a quick release
  • Using the saute function, bring the syrup to a simmer for 5 to 10 minutes, stirring often, to thicken slightly. Pour into serving container. (We used a Mason jar and with a Mason Jar pour cap.)
  • Store in refrigerator and shake well before each use.

Notes

Note: I do not recommend substituting the lite coconut milk with full fat coconut milk since the full fat milk tends to separate more when it’s chilled.
I prefer the way this syrup tastes when it is made the night before serving. 

Nutrition

Calories: 70kcal | Carbohydrates: 7g | Protein: 0.5g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 4mg | Potassium: 72mg | Fiber: 0.4g | Sugar: 6g | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.3mg
Ingredients for Instant Pot coconut syrup, including coconut milk, maple syrup, and vanilla extract.

INGREDIENTS for Coconut Syrup

This easy syrup starts with just four simple ingredients:

  • Lite coconut milk: The “Lite” is important here! Using the original coconut milk makes your syrup much more likely to separate.
  • Pure maple or agave syrup: Don’t use store-bought pancake syrup here; this recipe calls for pure maple syrup or agave.
  • Vanilla: I love the flavor that
  • Kosher salt: Just a pinch of kosher salt makes a big difference  
An overhead view into an Instant Pot with coconut syrup cooked and ready to mix and serve.

Notes on this Coconut Vanilla Syrup recipe

We originally shared this Coconut Syrup recipe when Marci’s cookbook was released: Master the Electric Pressure Cooker: More Than 100 Delicious Recipes from Breakfast to Dessert.

Cover for the cookbook, Master the Electric Pressure Cooker: More Than 100 Delicious Recipes from Breakfast to Dessert

Marci is the queen of making healthier substitutions in her recipes. For example, she shares lots of recipes that use natural sweeteners on her blog, InstaFresh.

In this recipe, she uses lite coconut milk, which has far fewer calories than the full-fat original. Compared to the sugars that traditional syrups are made from, pure maple has a lower fructose content and agave has a lower glycemic index.

(Again, we’re not dieticians—just cooks looking for simple swaps here.)

bowl of homemade coconut vanilla syrup, made in an electric pressure cooker

More topping recipes like the coconut vanilla syrup you might like:

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