Spiced Toasted Coconut
This is a perfect marriage, when used on top of the Thai Coconut Eggplant Ratatouille. When I was making Chicken Parmesan, and ran out of parmesan, I used this spiced coconut, and it was great!
- 1 cup finely grated fresh coconut, or
- 1 cup dessicated coconut tossed with 1 Tbsp. coconut milk
- 1 Tbsp minced garlic
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- ½ tsp. crushed red pepper flakes
Preheat oven to 350F. In a large bowl lightly toss all the ingredients together, making sure the garlic and spices are well distributed.
Spread coconut mixture on a baking sheet and toast on the centre rack of the oven until pale golden, 5 to 7 minutes, shaking the pan 2-3 times while cooking. Make sure the coconut does not burn. Allow to cool and store in an airtight jar. It will keep well if refrigerated.