Coconut Pancake Syrup

1 (13.5 ounce) can coconut milk

2 tablespoons cornstarch

2 cups light corn syrup

½ cup white sugar

½ cup shredded sweetened coconut

Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.