This past weekend we hosted a Halloween Brunch at our new place to announce our baby’s gender to family. It was a fun surprise, because no one knew we had found out. In fact, we found out randomly when we decided we couldn’t wait any longer & scheduled a gender ultrasound a couple days before.
If you didn’t catch my pregnancy update, we are having a girl!! It really is so perfect because now we have one of each! And, honestly, I was having a hard time believing we’d get another little boy as perfect as our David, so it worked out for the best!
Anyway, back to brunch!
Our brunch menu included: Banana Bread French Toast with homemade Caramel Syrup, Twisty Bacon baked in the oven, Breakfast Casserole, Pumpkin Crepes with Nutella filling, and some Marshmallow Cream Cheese Fruit Dip for the strawberries & blueberries they brought with them (although, this would be great as a crepe filling as well).
Now while everyone raved about these dishes, the family favorite ended up being the homemade Coconut Syrup!
I had no clue they would love this syrup so much. But I am glad it is a favorite, because it is beyond simple to make! It is literally THREE ingredients!
- 1 cup sweetened condensed milk
- 1 cup shredded coconut (sweetened)
- 1 cup cream of coconut (not coconut milk- found ours in the Hispanic foods section)
Serving Size: 1 tablespoon
Macros: 3 g fat, 5.33 g carbs, .85 g protein