Hawaiian Coconut Syrup
- 1 (13.5 ounce) can coconut milk
- 2 tablespoons cornstarch
- 2 cups light corn syrup
- 1 cup white sugar
- 1/2 cup shredded sweetened coconut
Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Puree in a blender.
Allow to cool completely before serving.