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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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May 20, 2011

How to Toast Coconut and Why

Healthy Cooking Group meeting has once again come around.  I was excited to actually be able to make this meeting, considering I've missed the past couple of months.  The theme or inspiration for our recipes during this month's meeting would be favorite.

I signed up to bring dessert.  But on the day of the meeting, time got away from me and I had to come up with something quick and easy.

Can't go wrong with ice cream, right?!  It comes in 1/3 fat, 1/2 fat, low fat....plenty of options for a healthy cooking meeting.

I didn't just want to bring a carton of ice cream, so I decided to toast the sweetened coconut I had stock-piled in my pantry.  So easy to do too.  Just place on a baking sheet.

Bake in pre-heated 400 degree oven for about 7 minutes.  Let cool and you end up with coconut crunchy sweetness. 

I store mine in a canning jar to keep fresh.

My other inspiration for toasting coconut was this Coconut Pineapple ice cream I found on a trip to Target.  If you adore coconut like I do, don't walk, RUN to the store and pick up a carton.  This Dreyer's brand is a Limited Edition......I'm guessing through the summer months only.

Well, the Healthy Cooking Group meeting was canceled last minute, but I decided to go according to my plan and have a bowl of the coconut pineapple ice cream myself.

And I'm SO glad I did!  I loved how the crunchy sweetness of the toasted coconut blended with the creaminess of the ice cream.  I do believe I've found my new favorite summer time dessert.

What's your favorite flavor of ice cream?  I have a few:)

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