I have a Latin American recipe that calls for grated coconut in heavy syrup. Apparently, you can commonly buy it in cans in Latin America, but not here in the USA. Can I substitute some mixture of dry coconut and syrup? What kind of syrup, in what ratio?

I have some sweetened dry coconut and light corn syrup on hand; if there's a way to make it work with those, that would be great, but if not that's OK too :)

  • 1
    The recipe of what you are making might help us to answer your question. Also, can you get fresh coconut?
    – Jolenealaska
    Mar 30 '16 at 6:07
  • @Jolenealaska I'm making Cuban Pastelitos de Coco. I can't find a from-scratch recipe online to show you; I'm looking at a recipe book. Essentially it's a puff pastry with a coconut filling. The filling is nothing but the coconut in syrup.
    – Cheezey
    Mar 30 '16 at 21:33

Typically when things are "canned in syrup" it's cane sugar and water.

I'd guess soak dried coconut in water (or coconut water) to rehydrate it; drain & save excess water, add twice as much sugar (volume or weight as you like, close enough to the same) as water, heat to dissolve, add coconut back to it, stir - should be close-ish.


Have you tried coconut cream? It is a lot thicker than coconut juice/milk. that should be a good substitute for the syrup.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.