It’s easy to color coconut to make desserts
|It’s easy to tint coconut for Easter cakes/cupcakes or any other holiday.
1. Place shredded or flaked coconut in a large resealable plastic bag.
2. Squeeze food color into the coconut: 5 to 6 drops per 1 cup of coconut.
3. Shake until color is evenly distributed. If not using immediately, spread in a shallow pan to dry and store in an airtight container.
You can use the coconut in other dishes as well.
For a spring or Easter salad, toss fresh fruit (apples, bananas, mangos, pineapple) or dried fruit (blueberries, cherries, raisins, sultanas) with your greens. Halved pecans are a nice touch as well.
Garnish by sprinkling with flaked or shaved coconut—colored or white.
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