Coconut Sprinkles

I love these coconut sprinkles: so crunchy and light, but not too sweet.  Being so versatile, they are also useful to have on hand.  I have had them on grapefruit halves, on top of oatmeal, in granola, and even for a snack, plain.  I want to try it on a quickbread sometime, or maybe incorporate it into a muffin recipe.  Use your imagination, and let me know what you come up with.
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It’s also a great recipe to make with your kids.  They love the simplicity, and being a part of the process of making food together with you.  And my kids love the act of sprinkling after we are done making them.  That is the best part!
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Note: To make this GAPS-legal you can use honey in place of the maple syrup.

Coconut Sprinkles

2 cups unsweetened shredded coconut (buy shredded coconut here)
1/2 cup maple syrup (buy maple syrup here)
1 teaspoon vanilla (buy extracts here)

  1. Preheat oven to a low temperature, 200 degrees.
  2. In a large bowl, mix coconut, maple syrup, and vanilla together until coconut is completely coated.  Spread out on a baking sheet, and bake for about two or three hours until completely dry and crisp (the time can vary).
  3. Break up with hands and store at room temperature in an airtight container.

Use as a topping for oatmeal, fruit, muffins, cakes, quickbreads, or yogurt.

This post is a part of Monday Mania at The Healthy Home Economist!

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
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Comments

  1. kari whipkey says:

    Great recipe Kendahl! I added crushed almonds to it and since I am following a paleo diet I will put it on greek yogurt instead of oatmeal :) Thanks!!

  2. I made these for a topping on ice cream in place of sprinkles. They were a HUGE hit! Thanks for the recipe. Oh, I used Tropical Traditions coconut flakes. And it did take more like 12 hours then 2. I will be making them again soon!

    • Awesome, Sarah :) I haven’t made ice cream in a long time, but I may try making coconut milk ice cream and using this as a topping, yum! (It takes me a long time to get these sprinkles dry enough too).

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