On our menu is coconut flakes. This snack was one of my childhood favourites. It’s absolutely delicious and it’s everything crispy too. Even though there are different brands of this snack in local stores and supermarkets in the country, it’s super easy to make at home.
Read more about Food Recipe
For this recipe, I’ll like you to take note of three things. First, I added sugar but this snack will still be delicious if it’s prepared without it. Secondly, I used the largest shredding hole in my grater for shredding the coconut meat but you can use a smaller hole if you so desire. Lastly, I used coconut oil to toast my coconut flakes but if you don’t have it, any healthy cooking oil will do just fine. Guess what I’m saying in essence is that the above-mentioned coconut flakes issues should be modified to suit your needs.
6 Tablespoons of Sugar
4 Tablespoons of Coconut Oil
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Method Of Preparation
Break the coconut open with a hammer. Use a knife to extract the meat. Rinse it then use the largest shredding hole in the grater to grate the coconut. When you are done grating, sprinkle the granulated sugar on the shredded coconut.
Add the coconut oil to a clean saucepan and set it on medium heat. When the oil heats up, add the coconut flakes to the saucepan then stir continuously with a wooden spoon as you toast. In case you don’t know, stirring continuously ensures even browning. Having said that, coconut flakes takes about eight to ten minutes to brown.
But you are the one to determine the shade of brown that you’ll like to achieve. If you want your coconut flakes to be lightly brown, stop as soon as the desired shade is achieved. But if you want a darker shade of brown, then, fry for a longer time and turn off the heat. Allow it to cool then serve and enjoy.
Coconut flakes can be enjoyed alone. It can also be used as toppings for cakes, yoghurt or oatmeal. Finally, your coconut flakes can stay crunchy for weeks if it is stored in an airtight container. So, why not make this snack this weekend?
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