Mango Coconut Compote

The first time visiting Hawaii, we stayed at a place that served coconut syrup at the breakfast buffet. In addition to the tropical landscape, endless pineapples, and a Mai Tai option at ever corner, the coconut syrup was one of the most memorable aspects of the trip. That was four years ago.

I actually never sat down to figure out how to make it until the other day in the midst of making this compote for Saturday pancakes. I had the realization that the creaminess in the coconut syrup was probably from coconut oil. So at the last minute, I stirred in a spoonful. It made all the difference.

It is always a risky move to stir something into a self-concocted recipe...right at the end. I had committed a good 20 minutes to this compote and was so relieved when the the coconut oil made it even better. It rounded out the sweetness. Let this be a lesson in life. Round things out at the end by taking a calculated risk from time to time. It might just be worth it.

Mango Coconut Compote
Makes about 1/3 cup

3 mandarin oranges, peeled
1/2 cup frozen chopped mangoes
2 tablespoons water
1 teaspoon vanilla extract
1 tablespoon honey
1/4 cup shredded coconut
1 tablespoon coconut oil

Place oranges in a blender; blend until completely pureed. Transfer orange juice to a small saucepan; add mangoes, water, vanilla extract, and honey. Bring mixture to a boil; reduce heat and simmer until reduced to a syrup consistency, 15 to 20 minutes. Remove from heat; stir in shredded coconut and coconut oil.