I put the coconut-flavored syrup in oat bran, then dilute it down with water -- that stuff needs a lot of water to keep it from solidifying like a facial mud mask -- and heat it up in the microwave.
I also bake with it, substituting it for any recipe that advises using Splenda & liquid. Different flavors have been particularly good in a low-fat whole-grain muffin recipe that I'm rather fond of.
I've tried it in yogurt, but it dilutes the yogurt too much for my taste -- what I value in a yogurt is thickness & creamy consistency.
Last edited by saef; 01-10-2011 at 10:02 PM.