Add ingredients to a medium saucepan on medium heat to melt all the sugar. (Try to avoid an active boil because the syrup will burn.) Once all the coconut sugar is melted take the syrup off the heat & cool. Once cool enough to handle transfer the syrup to an airtight container using a funnel. Store syrup in the refrigerator. Will last several months in the refrigerator.
(Note: I like to use recycled French lemonade bottles with the clip tops for storage. This syrup has a wide variety of uses from sweetening your coffee to any recipe that calls for molasses. The coconut sugar simple syrup is the middle bottle in the picture. Approx carb count: 6g carbs per teaspoon.)