Coconut-Vanilla Honey Syrup

• 1 can (13.5 Oz. Can) Coconut Milk
• 7 ounces, fluid Cream Of Coconut (from A Can)
• 1- 1/2 cup Sugar
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Powdered Fruit Pectin
• 1 teaspoon Vanilla Bean Paste

1. Combine the coconut milk, cream of coconut, sugar, and lemon juice in a medium saucepan.
2. Bring to a rolling boil over high heat, then turn heat down slightly and boil vigorously 10 minutes.
3. Then whisk in the powdered pectin and bring to a full boil.
4. Boil vigorously 2 to 3 minutes, then turn off heat and whisk in the vanilla bean paste.
5. Transfer to sterilized glass jars and store at room temperature up to 6 months.
6. Adapted from Tartelettes recipe for Coconut Honey.
7. Yields about 2 1/2 cups.

coconut milk, fluid cream, sugar, lemon juice, powdered fruit pectin, vanilla bean paste

Taken from tastykitchen.com/recipes/homemade-ingredients/coconut-vanilla-e2809choneye2809d-syrup/ (may not work)