I may have already mentioned that I didn’t like coconuts.
The smell, the taste, everything about it drove me away–until 6 months ago.
Pickle and I made a trip to Costa Rica to visit my cousin Lynda, her husband John and their little Mikayla in July. John took us into Jaco one day and halfway there, he bought us coconuts to drink. It’s exactly how you imagine coconuts to be consumed in paradise: whole, fresh, with a straw stuck in. I drank mine so quickly that regret immediately set in as I wished there was more to drink. Since that trip, I’ve changed my thoughts on coconuts, and am happier for it.
Adding sweetened coconut flakes enhances flavor and adds moisture to cakes/breads, and toasted sweetened coconut flakes add flavor, crunch, and a little punch to anything you add it to.
If you have sweetened coconut flakes lying around, go ahead and toast ‘em!
-Preheat oven to 350 degree Fahrenheit.
-Spread out coconut flakes on 9×12 baking sheet. I usually do about 1 cup at a time.
-Bake for 5~7 minutes, tossing coconut flakes every minute, starting at the 3 minute mark.
-Remove and cool until ready to use.
Toased sweetened coconut flakes
*Coconut flakes burn quickly, so take care to keep a close eye on them.
Use it to top fruit, yogurt, ice cream, cake, cupcakes, or whatever else needs a little crunchy sweetening.