I love the subtle spicy flavour
combined with the coconut chips and the agave nectar and because if its bright yellow colour this granola is also one of the prettiest I have ever made!
These Thai coconut curry cashews are
blended with coconut chips and are then coated in an irresistible blend of red curry paste and spices.
This coconut granola is
made with coconut chips, nuts, and optional dried fruit coated in a coconut oil and honey glaze.
Once cupcakes have baked and cooled, frost them with the frosting and
top with coconut chips or toasted coconut.
The best part of summer is the peak availability of so many fruits; it means you can make a variety of sweet treats with little or no added sugar, such as street food - style mango and orange
cups with coconut chips, watermelon aloe juice, and all kinds of paletas.
On top of the almond paste is a thick custard,
thickened with coconut chips and slivered almonds — it's an eggier, creamier version of the filling in an Almond Joy.
With the coconut chips, either use toasted ones or pop in untoasted ones towards the end, otherwise they'll cook too quickly and could burn.
I'll have to try
this with coconut chips — but I make it every few days with shredded coconut and it works fine.
Sprinkle
them with the coconut chips and goji berries and enjoy!
The quinoa cooks until tender in creamy coconut milk; it's sweetened with coconut sugar and topped
with coconut chips.
Pour into a large glass and top
with coconut chips.