Toasted coconut (flaked or desiccated) is the perfect finishing touch in my kitchen, And I love coconut. It’s bursting in nutty and sweet flavors.

It’s the easiest recipe that I have on the blog so far with only 1 ingredient. I prefer to use a frying pan than the oven, it’s such a “piece of cake”.

I like toasted desiccated coconut on almost everything (sweet or salty). It’s a great gluten free and vegan addition to your meal and an amazing alternative if you want to avoid refined sugars, thanks to its sweetness.

How to use it ?

I sprinkle it on my Buddha bowl, Butternut kale curry, Overnight oats, Granola, … (the list is endless).

A salty version

It could work as a vegan parmesan alternative for all noodle or zoodle dishes if you add a splash of soya sauce to it while toasting it in a pan.

Where to buy it?

You can buy desiccated coconut EVERYWHERE but always go for unsweetened desiccated coconut (and organic if possible).

With this kitchen hacks, you’ll have fragrant toasted coconut you can use on your favorite recipe and kids will love it too!

Top Tip about coconut

It contains no cholesterol and it’s rich in a number of essential nutrients, including dietary fiber, manganese, copper and selenium.

Usually I store it in an airtight container in a cool and dark place. This should keep the toasted coconut for up to 1 month.

Healthy toasted coconut, flaked or desiccated and…

Light, crisp, deliciously sweet and slightly nutty !

If you make it

If you make the toasted coconut, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.

Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.

Healthy greetings from Laetitia