7 Uses for Coconut Flower Syrup

7 Uses for Coconut Flower Syrup

1. Drizzle onto English muffins

Coconut flower syrup contains only about half of the sugar content of honey, maple syrup, and other conventional sweeteners, but is still just as flavorful—if not more. We like to spread it onto toasted and buttered English muffins to savor it in all its glory.

2. Mix into a meat or fish rub

Sweet coconut flower syrup is delicious with diced apricots over salmon or pork: simply spread the mixture onto raw meat before grilling. Alternatively, mix the syrup with Thai chili sauce for a sweet-and-spicy glaze that’s great with chicken or shrimp.

3. Roast with vegetables

Roasting vegetables concentrates their flavors through caramelization. To heighten this sweetness, combine coconut flower syrup with a big pinch of crushed red pepper flakes and olive oil, drizzle over broccoli, carrots, brussels sprouts, or sweet potatoes, and broil until the vegetables are nicely browned and slightly charred.

4. Glaze over cookie dough

To add slight sweetness to baked desserts, use a brush to mix coconut flower syrup with an egg wash and brush the mixture over the top of your favorite cookie dough before baking. The syrup is also great by itself with baked cookies.

5. Mix into salad dressing

Whisk coconut syrup with crushed garlic, lime juice, salt, and olive oil for a light and refreshing dressing that’s great with collard greens, kale, or papaya salad. For a heartier version, add Thai chili sauce or spicy peanut sauce and spoon over a chopped carrot, red bell pepper, cucumber, and sprouts salad.

6. Serve with a cheese board

Swap the classic jam and honey for coconut flower syrup to create delicious cheese pairings with strong or aged cheeses, like Manchego, Parmesan, or cheddar.

7. Make chocolate truffles

Coconut flower syrup is similar in consistency and flavor to honey and can easily be substituted in dessert recipes. Try modifying our Salted Honey Truffles by using the coconut flower syrup instead of honey to give this decadent dessert a tropical twist.

Jess McCann is a Communications Coordinator at Harvard University and a freelance editor and writer. She’s also a graduate student in English and loves yoga, travel, and cooking.

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