Title: Coconut syrup
 Categories: Toohot
      Yield: 4 Servings
 
      1    14.5-ounce can unsweetened
           Coconut milk
      1 c  Sweetened shredded coconut
    3/4 c  Packed brown sugar
 
  Combine all ingredients in a small heavy saucepan.  Bring to a boil,
  reduce to a simmer and cook 20 minutes, stirring occasionally.
  Transfer to a blender and puree until smooth.  Serve immediately.
  Coconut syrup can be stored in the refrigerator 2 weeks and reheated.
  
  Yield: 2 cups