Pressure Cooker Coconut Vanilla Syrup
This Instant Pot Coconut Syrup is easy to pressure cook, has just four ingredients, and makes any of your favorite breakfasts feel extra fancy.
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.
Frequently Asked Questions about Making Coconut 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.
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.
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.)
This is pretty common for this recipe. However, give the contents a good stir and your syrup will be ready to eat again.
Want more in-depth information about making this recipe? You can now find it below the recipe card.
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Homemade Coconut Vanilla Syrup
Equipment
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
Nutrition
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
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.
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.)
More topping recipes like the coconut vanilla syrup you might like:
- Blueberry Compote, Pressure Cooking Today
- Berry Compote, Pressure Cooking Today
- Pineapple Topping, Pressure Cooking Today
- Peach Compote, InstaFresh
- Apple Fig Compote, InstaFresh
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I saw the note about not substituting for full fat coconut milk because it separates more when chilled; if it’s being served warm does it still have texture issues or is it okay? The lite coconut milks in my area tend to have a lot of thickeners etc, whereas I can get full fat canned coconut milk that’s just coconut + water easily here. Otherwise maybe I’ll just try to skim off the thick fatty portion from a couple unshaken cans and use the liquid in lieu of one can of lite 🙂 The thick part can be whipped for coconut whipped “cream” for the pancakes!!
If you’re serving it warm it will work great and be even more smooth and creamy! You could even warm it up from the fridge. I Love the whipped “cream” idea!
Sorry I got my recipes mixed up in my head. No condensed milk, just coconut milk.
Also pure Maple Syrup is a good choice too compared to the fake stuff. They also sell a low fat
condensed milk if that is a concern too. A little dab will do you as you are not consuming the whole recipe at one time. I intend to try the recipe as written the first time. It is really a new twist on syrup that I have never seen before.
Sorry…not healthier! maybe tasty and flavorful, but not healthier. Please see federal trade regulations on stating something is ‘healthy’. You can descirbe it certainly as a ‘better choice’ due to reduced fat and some less sugar, however it is not ‘healthy’.
Hi Terese – I did describe it as a better for you syrup.
Terese –
I’m not sure what your point is but your post is self-contradictory and, frankly, wrong.
1) First you write, “not healthier! maybe tasty and flavorful, but not healthier..” Then you end with, “You can descirbe [sic] it certainly as a ‘better choice’ due to reduced fat and some less sugar.” If it is a “BETTER choice due to reduced fat,” why is not “HEALTHIER”? Are you saying that having “reduced fat” and “less sugar” doesn’t make this “HEALTHIER”? You’ve contradicted yourself.
2) The FTC definition is irrelevant since this blog doesn’t constitute trade. At best, Barbara was making an informal nutritional assessment and as you should know, nutritional supplements — which food is — are only very loosely regulated. And blogs are not regulated at all. Indeed, Barbara made no claims about disease diagnosis or cure.
2) You need to do some nutritional research before criticizing others. The minimal fat in lite coconut milk, especially when eaten in moderation, has little negative effect on the body.. Indeed, fats and protein gives a feeling of satiety, leading to eating less and makes it harder for the stomach to absorb carbs. Coconut fat may even be metabolized differently than other saturated fats, eliminating the harm seen in most saturated fats.
3) Although not yet conclusive, some studies suggest that coconut oil, in particular, has specific health benefits.
4) Finally, coconut milk, specifically, has indeed been shown to have health benefits — in other words, HEALTHY (the word that offended you).. See link below:
https://www.bbcgoodfood.com/howto/guide/ingredient-focus-coconut-milk
Again, I don’t know what your point was, but it doesn’t appear to be based on facts. I’d suggest you do some research (and proofreading) before you nitpick and criticize others..
I personally feel that people are way too critical and fast at being negative. Praying for all to have a Merry Christmas and a positive New Year.
Thanks Rondi – Merry Christmas and a happy positive New Year to you too!
Where is the recipe? What am I missing here?
Hi Jan – thanks for the heads up. The recipe is now showing.