How to Make Blueberry Coconut Syrup: Sweet Liberation Episode 8

How to Make Sugar-Free BlueBerry Coconut Syrup

Picture it. It’s a Sunday morning; the soft, new-day light is casting a beautiful swath of sunshine across your living room floor, and you decide that this is a perfect morning to gently meander into the kitchen for a cup of tea and some homemade pancakes. But, then you quickly realize, ‘hey…I promised myself that I would cut down on all that sugar I’ve been eating. How can I have pancakes without maple syrup?’

Don’t worry…you can still have those pancakes my dear. Let me show you how.

This week’s Sweet Liberation episode will save you from giving up pancakes or waffles when you decide to go gluten-free or sugar-free. And, let’s be honest, who wants to give-up pancakes or waffles. I DON’T!

Cutting out or cutting back on added sugar doesn’t mean that you are forced to eat brown rice and chickpeas for the rest of your life.

No. You don’t have to be a healthy-living martyr.

Here is a link to my gluten-free & sugar-free waffle recipe and my sugar-free chocolate bar recipe. You can have a beautiful Sunday brunch, and indulge in chocolate, without eating any sugar. Exciting, right?!

And, to liven up those waffles or pancakes, watch the video below, and learn how to make Sugar-Free Blueberry Coconut Syrup. High fives! {Scroll down for the recipe.}

How to Make Blueberry Coconut Syrup
Prep time

Cook time

Total time


The best sugar-free syrup recipe to liven up your pancakes and waffles. Easy to make in 5 minutes.
Serves: 2

  • 1 cup of frozen blueberries
  • 1/2 cup of full fat canned coconut milk
  • 1 Medjool date
  • 8-10+ drops of vanilla liquid stevia
  • 1/2 tsp of vanilla extract
  • 1 pinch of salt

  1. Place all ingredients into a small sauce pot.
  2. Bring to a gentle simmer for 5 minutes.
  3. Pour all ingredients into a blender, and blend until smooth.
  4. Pour syrup back into the sauce pot to keep warm.
  5. Drizzle on top of your waffles and pancakes.


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