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Toasted Coconut

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Toasted Coconut Information

Toasted coconut is used to enhance a variety of foods. The nutty, sweet flavor of coconut is really brought out in this slightly browned and toasted version. Available in flake and chip form it is gaining popularity with individuals who are health conscious.

Healthy Snack Alternative

If you’re looking for a healthy snack that has a slight sweetness and crunch, consider this version of the coconut. It can serve as a great substitute for chips when you are craving some crunch. The fiber content helps you feel full when you’re trying to resist junk food.

On the go? Grab a handful of toasted coconut or add it to your favorite yogurt, cereal, fruit cup or smoothie. The convenience provides a great anytime snack. Possibilities are limited only by your imagination.

Nutritional Value

Gluten-free and vegan. Derived from the meat of the coconut, toasted coconut is a great source of fiber and Lauric Acid, both of which promote a healthy heart. The coconut is a medium-chain triglyceride, which promotes the HDL or good cholesterol known to reduce the risk of cardiovascular disease. The MCTs (medium-chain triglyceride) is easier for the body to metabolize resulting in it being burned for energy rather than stored in fat cells.

Furthermore, MCT is made up of smaller molecules, thus increasing the body’s ability to absorb them meaning that the nutrition is more easily distributed throughout the body.

The health properties of the coconut improve hormones and effectively control blood sugar, so you avoid a crash that is typical of sugary snacks.

How Coconut is Toasted

Coconut meat is dried and shredded. The shredded coconut is placed in a low temperature oven and toasted until golden-brown. The toasting method gives it a slight crunch and brings out the natural flavors of the coconut; all of which are satisfying to the palate.

Recipe for Paleo Friendly Toasted Coconut Fudge

When you’re craving something sweet but want to stay healthy, check out this delicious recipe.

Ingredients:

  • 6 cups toasted coconut
  • ½ teaspoon Himilayan salt
  • 1/8 teaspoon almond extract
  • ½ teaspoon cinnamon
  • ¼ cup honey
  • ½ cup coconut oil or butter

Instructions:
Place toasted coconut in a blender. Blend in increments of thirty seconds until the coconut forms a paste. Transfer to a bowl and add all remaining ingredients, except the honey. Stir with a mixer until fully mixed. It should resemble the consistency of heavy cream. Now add the honey and mix with the medium-high setting until thickened.

Pour mixture into a greased 6 x 6 square pan. Tap the pan until all air bubbles have been extracted from the mixture. Cover with parchment paper and place in a cupboard for 24 hours.

When stored in an airtight container and placed in a cool dry place, it will last two weeks.

Final Words

Toasted coconut is very versatile. It has a long shelf life and can be enjoyed right out of the bag or added to some of your favorite dishes for some extra taste and nutritional boost!

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