Coconut Syrup and Recipes

3215 Uluhui St.
Lihue, Hawaii 96766
Tel: 808-652-6618
Fax: 808-245-4565

QUANTITY

1 Packet $8.00 2 Packet $15.00 3 Packet $20.00 4 Packet $25.00 5 Packet $30.00

Coconut Syrup

1. Bring water to a vigorous boil.
2. Whisk dry mix (entire bag) into boiling water.
3. Remove pot from heat after syrup starts to thicken.
4. Continue to whisk syrup until mixture is smooth.
5. Pour into dish and serve.
6. For Chocolate Syrup, whisk in ¼ Cup Semi Sweet Chocolate Morsels to syrup after removing pot from stove

Microwave Instructions for Syrup (Based on a 1350 Watt Microwave)

1. Microwave water (1-1/2 cup water for Heavy Syrup or 2 cup water for Regular Syrup) on HIGH in an uncovered microwaveable bowl for 60 to 75 seconds or until water starts to boil (Use microwaveable bowl that holds a minimum of 48 fl oz., syrup may rise during cooking).
2. Carefully remove bowl and whisk (Entire Bag) into hot water
   (Syrup will start to thicken).
3. Microwave syrup for 15 to 20 seconds to finish thickening of syrup
   (Syrup is done once it starts to rise or fluff up).
4. Continue to stir syrup until mixture is smooth.
5. Pour into dish and serve.
   Note: Individual microwave ovens vary in temperature & power, these instructions are guidelines only.

Haupia Tapioca Pudding (Updated)

1. Bring 3 cups of water to a boil (Use bottled or purified water for best results).
2. Add 4 Tbs. (Level Tbs.) of Tapioca (Kraft Minute Tapioca) dry mix to boiling water.
3. Stir tapioca for 1 minute (water boiling).
4. Whisk while adding entire package of coconut syrup powder mix to boiling water.
5. Whisk vigorously and allow pudding to thicken (20 to 30 Seconds).
6. Remove pot from stove and continue to whisk until mixture is smooth (Pudding thickens as it cools).
7. For Chocolate Tapioca, mix 1/2 Cup Semi Sweet Chocolate Morsels to Tapioca after removing pot from stove.
8. Pour into a large serving bowl. Refrigerate after it cools (Stir before serving).

Haupia Pudding Squares

1. Dissolve and whisk 5Tbs. of cornstarch into ¼ cup of water. Set aside.
2. Bring 3 cups of water to a boil (Use bottled or purified water for best results).
3. Whisk while adding entire package of coconut syrup powder mix to boiling water.
4. Immediately add cornstarch mixture (be sure to stir cornstarch before adding to mix).
5. Whisk vigorously as haupia will start to thicken quickly.
6. Remove pot from stove and continue to whisk until mixture is smooth.
7. Pour into an 8x8 inch pan. Refrigerate after it cools. Cut into squares and serve.

Haupia Jello

1. Bring 3 cups of water to a boil (Use bottled or purified water for best results).
2. Add 2 packets of Knox Original Gelatin to boiling water. Stir gelatin for 2-3 minutes until granules are dissolved (water boiling).
3. Next, whisk while adding entire package of coconut syrup powder mix to boiling water.
4. Whisk vigorously until syrup powder mix in dissolved (20 to 30 Seconds).
5. Remove pot from stove and continue to whisk until mixture is smooth (20 to 30 Seconds).
6. Pour into an 8x8 inch pan. Refrigerate after it cools. Cut into squares and serve.

Coconut Cookies

Preheat oven to 325 degrees. Cream butter and sugar. Add vanilla. In a separate bowl, combine flour, baking soda, and coconut syrup powder. Add to butter mixture and incorporate well. Roll into 1 inch balls and place on baking sheet. Flatten slightly. Bake 12-15 minutes or until golden brown.

Pina Colada Smoothie

Bring 1 ½ cups of water to a boil. Whisk in entire package of dry mix until thickens. Remove from stove. Whisk in 1 ½ cups of sugar until dissolved. The smoothie requires an equal amount of pineapple juice and coconut syrup. Add ¼ cup of pineapple juice, ¼ cup of coconut syrup and 2 cups of crushed ice to an electric blender (or use the amount of ice cubes required to create a smooth mix). Blend at high speed until smooth.

Pina Colada with Light Rum

Use the same recipe for Pina Colada Smoothie and add 3 oz. of light rum or to your liking.

Creamy Coconut Pudding

1. Make Haupia Pudding Squares using the entire package of coconut syrup powder mix.
2. Pour the pudding into a large mixing bowl.
3. Refrigerate after it cools.
4. Using an electric hand blender, blend pudding until smooth.
5. Pour pudding into clear plastic cups partially filled with chocolate pudding, Jello, fruit cocktail, or your favorite fruit.

Hawaiian Delight

1. Using your favorite shortbread cookie recipe, flatten the dough in a 9x9 inch pan.  After baking shortbread, let it sit until it cools.
2. Make Haupia Pudding Squares using the entire package of syrup powder mix.
3. Pour hot pudding on top of the shortbread cookie crust, cool, and refrigerate.
4. Top with whipped cream and sprinkle coconut flakes on top of whipped cream.  Cut into squares and serve.

 Coconut Salad Dressing

1.  Make Coconut Syrup using the entire package of syrup powder mix.
2.  Next, add the following ingredients to the pot of syrup:
• 1 cup water
• 4 Tbs. white vinegar
• 4 Tbs. salad oil
• 2 tsp. salt
• 2 tsp. onion powder
• 1 tsp. garlic powder
• ½ tsp. black pepper
• 4 tsp. French’s Mustard
Whisk vigorously until well blended.
3. Pour into squeeze bottle or salad dressing bottle.
4. Keep refrigerated. 

Tinoa’s Hawaiian Coconut Rice Pudding (Using a crock pot)

1. Turn crock pot setting to HIGH.
2. Add to crock pot:  4 cups of boiling water, ¾ cup of raw white rice, and entire package of syrup powder mix.
3. Cook on high for about 2 hours.  Stir occasionally to prevent sticking and clumping.
4. Reduce setting to LOW.
5. Add:  1 Tbs. butter, 1 Tbs. vanilla, 1 Tbs. condensed milk, and ½ tsp salt.
6. Cook until you get the texture of the rice pudding you desire.
7. Served warm or chilled.

Coconut Shrimp or Coconut Chicken

1. Butterfly shrimp.  If using chicken, cut it into strips.
2. In a bowl, mix ½ cup of syrup powder mix, 1 ¼ tsp. salt, 1 ¼ tsp. garlic powder, and 2 Tbs. all purpose flour.
3. Coat chicken or shrimp with powder mixture.
4. Deep fry in 3 inches of oil in medium heat until golden brown.
5. Serve as finger appetizer or place them on a bed of sautéed julienne-cut red and green bell peppers, fresh mushrooms and round onions slightly seasoned with salt.

Thai Curry

• 2 Tbs. Oil
• 1 ½ Cup Water
• 6 Tbs. Coconut powder mix
• 2 Tbs. Thai Curry Paste (Maeploy Brand if possible)
• 1 Tbs. Cornstarch (Mixed into ¼ Cup water)
• ¼ Cup Chopped Thai Basil Leaves
• Juice of 1 Lime
• 1 lb of Shrimp or Chicken

Refreshing Smoothie Sherbet

1. Mix in a bowl:  ½ cup of the prepared Pina Colada syrup (using powder syrup mix), ¾ cup of pineapple juice, 3 Tbs. condensed cream.
2. Pour mix into blender.  Add ice to achieve the sweetness and smoothness desired.  (Begin with 2 cups of ice.  Add more ice as needed.)
3. Pour about ½ cup of the mixture into pre-chilled plastic cups.
4. Cover cups with a clear film wrap and freeze.

Coconut Chocolate Pudding Pie

1. Fill chocolate pudding to the half way mark of your pre-baked 9x9 pie crust.  Recipe for homemade chocolate pudding:  Whisk in a pot 2/3 cups sugar,  5Tbs. Cornstarch,  ½ cup of Hershey’s cocoa (natural, unsweetened),  2 cups milk,  ¼ tsp. salt.  When mixture begins to heat up, lower setting to MEDIUM LOW.  Keep on whisking mixture until it thickens.  Whisk in 3 Tbsp. butter.  Pour pudding half way into pre-baked pie crust and cool in refrigerator.
2. Make half a recipe of the Haupia Pudding Squares.  Fill the rest of the crust with it, on top of the chilled chocolate pudding.
3. Refrigerate.  Cut into slices and serve as is, or top it with whipped cream.