It’s easy to color coconut to make desserts
more fun. Photo courtesy McCormick.com.

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.

• Find more cake and cupcake ideas in our Gourmet Cakes section.