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Paleo Toasted Coconut Flakes – Maple

Posted on Aug 27, 2014 | 0 comments

Paleo Toasted Coconut Flakes – Maple

Paleo Toasted Coconut Flakes – Maple


As a topping for waffles, cream of rice, cakes and cupcakes, added to trail mix or granola, Paleo Toasted Coconut Flakes – Maple, is a delicious treat. Any food you can think of that would be enhanced by a sprinkling of crunchy, paleo sweetened, toasted organic coconut flakes, can benefit from this delectable finishing flourish.

 

One of great things about this topping is that you can make a big batch then store it in a mason jar in the fridge to have on hand anytime. Need a sprinkle here or there? It will be at the ready, a sweet paleo condiment, without processed sugar, that you made all by yourself from scratch.

 


 

Paleo_Toasted_Coconut_Flakes_Maple

Paleo Toasted Coconut Flakes on Paleo Coconut Rice with blueberries and raspberries

Paleo Toasted Coconut Flakes – Maple

 

 

  • Prep time:  5 minutes
  • Cook time:  20 minutes
  • Servings:  2 cups

 

 

 


1) In small sauce pan, heat butter and syrup, stirring until well blended and melted.

2) In a mixing bowl, pour butter-syrup mixture over raw coconut flakes. Toss with a spoon until all coconut pieces are well coated.

3) Spread out coated coconut on a baking sheet covered with parchment paper.

4) Bake at 275° for 20 minutes, stirring and tossing the coconut every 5 minutes to ensure even browning.

 

Allow to cool completely, then store in an airtight container, such as a mason jar, in the refrigerator.

 

Even if you just munch on these straight from the jar, I’m sure you will enjoy your delicious Paleo Toasted Coconut Flakes – Maple!

 

Paleo_Coconut_Flakes_Maple

Paleo Coconut Flakes on Paleo Coconut Rice with blueberries and coconut milk

 

Paleo_Coconut_Flakes

Paleo Coconut Flakes on Paleo Coconut Rice with blueberries and raspberries

 

 

 

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