- レシピ
ココナッツシロップ
Coconut Syrup
ハワイのパンケーキはココナッツシロップが大人気だそうです。とても美味しそうなので早速作ってみました。作ってみたらこれは便利。パンケーキには、バター＋メープルシロップ、ジャムなどをトッピングするところ、ココナッツ缶を丸ごと使ったシロップはヘルシーな油脂分たっぷりで味わい深いのでこれひとつでパーフェクト。色味が練乳にそっくりなので、練乳みたいに使ってもOK。アリサンのココナッツクリームは一般的なココナッツ「ミルク」缶より油脂分が多くて濃厚で風味も豊かなのでおすすめです。
A popular topping for pancakes in Hawaii is coconut syrup. It looked so delicious that we had to try it for ourselves with Alishan’s coconut cream. Pancakes here are usually served with butter and maple syrup or jam; why not try coconut syrup instead? It tastes a lot like condensed milk and can be used in the same way. Alishan coconut cream is richer than many supermarket brands of coconut milk and is ideal for making your own syrup.
○パンケーキ、スコーン、トーストに
○Try it on pancakes, scones or on toast.
○ドリンクに風味づけ、かき氷、アイスクリームに
○Add it to drinks or as a topping for shaved ice or ice cream.
○練乳の代わりに
○Use in place of condensed milk.
材料
Material
- ココナッツクリーム缶Coconut Cream
- 1缶1 can
- 砂糖（白いソースにしたいので白い砂糖）Sugar
- 1カップ1 cup
作り方
Recipe
Add the coconut cream and sugar to a small pan. Stir over a low heat until the sugar has dissolved and mixed with the coconut cream. Turn off the heat and leave to cool. Once cool, move to the fridge and leave for about 2 hours. The syrup will gradually separate the longer you leave it in the fridge so when you want to use some it’s best to reheat a small amount to re-mix before use.
You can replace the sugar with maple syrup or agave if you prefer.
Note: If you would like to create something more like a caramel sauce, reduce the sugar to around 1/2 cup and simmer on a low heat for 30 minutes, without stirring, until thickened.
