Do you think you can make something like Coco Lopez from that and
unsweetened coconut milk?  Or would just the syrup be more like
it?

I like to add it to hot chocolate, to SF chocolate pudding, and to protein
shakes.

It makes nut crusts taste delicious: I use ground almonds, ground
unsweetened coconut, a little melted butter, and a few tablespoons of
coconut syrup in my crusts.

Instant fake thai peanut sauce:  I mix some peanut butter, cream, and some
coconut syrup (not sure of measurements -- just some of each, till the
taste and thickness seem right) and nuke for about 20 or 30 seconds.  I
love this stuff with veggies (for dipping), or over stir-fried chicken.

Em

Coconut at TJ Maxx?  I see another round of searches coming on.

I've used it in four things: protein shakes, fudge, protein bars, and hot
chocolate.  Found it disappointingly weak in all of those applications.

Em

My other favorite besides coconut is Toasted Hazelnut.  It's great in hot
chocolate.  But this, along with the coconut, is purely my personal taste.

And in the "More Than You Could Possibly Want To Know" department, here are
my opinions of the flavors I have tried:

Almond -- The worst one.  Tastes like poison (and I love almonds!).

Blueberry -- Good, if you like blueberry-flavored things.
            Tastes sorta like Dunkin Donuts blueberry donut filling.

Caramel -- Good.  The flavor is very strong (compared to other DaVinci
          flavors).  When I use this one, I can get away with using
          a smaller amount than I would need to use for other flavors.
          It can tend to overpower whatever other ingredients I'm using
          though.

Chocolate -- Good.  I like to mix this one with others to get
            tasty flavor combinations: mint, coconut, caramel,
            toasted hazelnut, etc.  Mixed with vanilla in a
            protein shake (I usually use Designer Whey), it tastes
            just like a semi-melted Hoodsie.

Cinnamon -- I didn't like this one at all.  I was hoping for a
           apple-pie type of cinnamon flavor, but it's more of a
           little-red-candy-heart cinnamon.

Coconut -- Yum.

Creme de Menthe -- Good.  Not as strong as it could be -- often when
                  I use this one I need to add a little peppermint
                  extract as well.  I've used this in making shakes,
                  mousse, fudge, hot chocolate.  One of these days:
                  ice cream.

Danish Pastry - Another really vile one.  Apparently a lot of other
               people agreed, because it looks like DaVinci no
               longer carries this flavor.

Dulce de Leche -- Indistinguishable from the Caramel, to my tastebuds.

Egg Nog -- Good, if you like egg nog.  (I don't, but my husband does --
          he made a shake with it, and said it was very egg-noggy.)

English Toffee -- Good.  Pretty similar to the Caramel.

French Vanilla -- Also very similar to the Caramel, to me.  Didn't
                 really taste like French vanilla.

German Chocolate Cake -- Good, but to my tastes, a little too much
                        caramel flavor and not quite enough coconut.
                        I'll often use 2/3 of this and 1/3 coconut
                        to get the flavor balance I want.

Gingerbread -- Good.  Protein shakes made with this really do
              taste like liquid gingerbread.

Grape -- Okay.  I didn't like it at first (I was hoping to pair it
        with the Peanut Butter to make PB&J protein shakes, but
        they didn't taste very good.)  I like it in grape snow-cones,
        though.  I was hoping to try adding a small amount to plain
        water to duplicate grape Fruit2O, but it wasn't the same at
        all.  I think maybe adding a little citric acid would help.

Lemon Lime -- Same as grape -- the only good application I've found
             for it so far is snow-cones.  I'm sure it has other
             uses.

Orange -- Good.  With vanilla protein powder, makes a nice Creamsicle
         flavored shake.  Mixed with whipped cream and mascarpone,
         makes good Creamsicle Mousse.  (Like the peppermint flavors,
         this one is a little weak; I usually add a little orange
         extract when I use this flavor.)

Peach -- Tastes like baby food to me.  But then, so does everything
        peach-flavored.

Peanut Butter -- Very weak.  About as peanut-buttery as smelling the
                lid of an open PB jar from about 25 feet away.

Peppermint Paddy -- Good.  Tastes the same to me as the Creme de Menthe,
                   except that it's green.

Raspberry -- Good.

Strawberry -- Good.

Toasted Hazelnut -- Yum.

Toasted Marshmallow -- I didn't like this one at first; it was too
                      sweet.  But I've gotten to like it in hot
                      chocolate lately.

Vanilla -- Good.  Very versatile.  In addition to shakes and hot chocolate,
          I use it in cooking a lot.

White Chocolate -- I can't judge this one, because I really dislike
                  white chocolate.  But my husband likes white
                  chocolate, and he says this is good.

I have not tried the rest of these.  In most cases, the flavor doesn't
sound like something that I (personally) would like.  One potential
exception: the Pancake one (but I have a several bottles of Maple Grove
Farms to use up first).

Amaretto
B-52
Banana
Butter Rum
Cherry
Cola
Cookie Dough
Green Apple
Hazelnut
Huckleberry
Irish Cream
Kahuli Caffe
Macadamia Nut
Pancake
Pineapple
Red Hot Cinnamon
Root Beer
Spice Blend
Watermelon

They make a lot more flavors with sugar that I wish they'd make sugar-free
varities of, too.

Em