Coconut-Vanilla Honey Syrup

1. 1

   Combine the coconut milk, cream of coconut, sugar, and lemon juice in a medium saucepan.

2. 2

   Bring to a rolling boil over high heat, then turn heat down slightly and boil vigorously 10 minutes.

3. 3

   Then whisk in the powdered pectin and bring to a full boil.

4. 4

   Boil vigorously 2 to 3 minutes, then turn off heat and whisk in the vanilla bean paste.

5. 5

   Transfer to sterilized glass jars and store at room temperature up to 6 months.

6. 6

   Adapted from Tartelettes recipe for Coconut Honey.

7. 7

   Yields about 2 1/2 cups.

* Per serving · 4 servings · Values may vary.