Description
This recipe for toasted coconut flakes offers a deliciously golden, fragrant snack or topping that enhances smoothie bowls, yogurt, oatmeal, and baked goods. Lightly roasted with optional coconut oil and a hint of natural sweetener, these coconut flakes provide a crunchy texture and rich tropical flavor. You can customize the flakes by skipping the sweetener for a savory twist or adding spices like smoked paprika or curry powder.
Ingredients
Scale
Ingredients
- 2 cups unsweetened coconut flakes
- 1 tablespoon coconut oil (optional, for roasting)
- 1 tablespoon maple syrup or honey (optional, for sweetened version)
- 1/4 teaspoon sea salt (optional)
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) to prepare for roasting the coconut flakes evenly.
- Prepare the coconut flakes: In a bowl, toss the coconut flakes with melted coconut oil, maple syrup or honey, and sea salt if using. This step is optional but adds flavor and helps the flakes toast more evenly.
- Spread on baking sheet: Arrange the coconut flakes in a single, even layer on a baking sheet to ensure consistent roasting without clumping.
- Roast the coconut flakes: Place the baking sheet in the preheated oven and roast for 5 to 7 minutes. Stir the flakes once halfway through to promote even browning. Watch carefully as coconut flakes can burn quickly.
- Cool the flakes: Remove the baking sheet from the oven and allow the flakes to cool completely on the sheet, which helps them crisp up.
- Store: Once cooled, transfer the toasted coconut flakes to an airtight container. Store at room temperature for up to one week for optimal freshness and crunch.
Notes
- Use these coconut flakes as a crunchy topping for smoothie bowls, yogurt, oatmeal, or baked goods.
- For a savory version, omit the sweetener and add spices such as smoked paprika or curry powder before baking.
- Monitor closely while roasting to prevent burning, as coconut flakes toast quickly.
- Store flakes in an airtight container to maintain freshness and texture.
