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 It’s easy to color coconut to make desserts more fun (photo © McCormick).
 Shredded coconut from Gourmet Food World (photo © Gourmet Food World).
It’s easy to tint coconut for Easter cakes/cupcakes or any other holiday, using food coloring.
HOW TO COLOR SHREDDED COCONUT
Ingredients Shredded coconut
1. PLACE the shredded or flaked coconut in a large resealable plastic bag.
2. SQUEEZE the food color into the coconut: 5 to 6 drops per 1 cup of coconut.
3. SHAKE until the color is evenly distributed.
4. DRY and store if not using immediately. Spread the coconut in a shallow pan to dry, and store the coconut in an airtight container.
Find more cake and cupcake ideas by pulling down the food menu in the column at right.
MORE USES FOR SHREDDED COCONUT
You can use the tinted coconut in other dishes as well, like ice cream, pudding and yogurt.
One if our favorite uses is in a spring or Easter salad.
TOSS fresh fruit (apples, bananas, mangoes, pineapple) or dried fruit (blueberries, cherries, raisins, sultanas) with your greens.
ADD nuts if desired. Halved pecans are a nice touch.
GARNISH by sprinkling with flaked or shaved coconut—colored or white.
TOP the fruit over baby lettuces.
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