Process in small batches to prevent burning.
Butternut Squash and Carrot Soup with Toasted Coconut
Toasting coconut is so easy and so very versatile! You can leave it plain for a simple toasted flavor, or add about 1/2 t of your favorite spices and blends to each 1/4 cup of flakes and pair it specifically to the flavor of your meal.
Ice Cream with Sweet Bourbon Braised Peaches and Toasted Coconut
I’ve tried garam masala, a mix of coriander, anise seed, and cinnamon, as well as smoked salt, and smoked paprika. I’m currently experimenting with ginger marinaded coconut, to see if I can get the flavor infused.
Toasted coconut can be used to top soups, desserts, and chocolates. It can be added to baked goods or frying batter, and it is perfect to toss in your favorite trail mix. You can always, of course, just eat it alone. This is a perfect natural snack that is loaded with nutrition.
Toasted Coconut 5 Ways: Garam Masala, Spice Bland, Smoked Paprika, Ginger, Smoked Salt
Toasted Coconut Flakes
By:semiserious chefs
Makes: 1 cup
Ingredients:
- One cup large, unsweetened, coconut flakes
- 2 t spice blend (optional)
Directions:
- Warm a skillet or sauce pan over medium heat. If using spices toss 1/2 t into warmed pan for a few seconds to aeromatize then add coconut flakes working in 1/4 cup batches. This is important because the small peices will toast faster and a large batch will leave you with over toasted small peices and under toasted large pieces.
- Shuffle the coconut regularly to keep it from burning. Remove them from the heat and the pan as soon as you start to get some golden tanning, as they will continue to toast in their own heat after they have been removed.
- Eat as a stand alone snack or add to your favorite soup, dessert, or trail mix. Enjoy!
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