Toasted Coconut Breakfast Spread Recipe

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Toasted Coconut Breakfast Spread

C G

By
@Celestina9000

Adapted from a recipe c/o ASpicyPerspective.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
Yield: about 2 cups
Prep:
10 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

1/2 c
shredded dried coconut (reduced from 1 cup)
16 oz
cottage cheese
1 Tbsp
honey, softened and to taste for desired sweetness
1-2 tsp
vanilla paste or vanilla extract

Step-By-Step

1Lightly toast the coconut in a dry cast iron skillet on low-medium heat (or lower). Coconut burns easily. Watch carefully! Set aside to cool. *Save* some of the toasted coconut for garnish.

2While the coconut is cooling, place the cottage cheese, honey and vanilla paste or extract in a food processor (or blender.) PUREE until smooth.

3Stir in the toasted coconut and PULSE a few times to combine.

I served the spread on an English muffin with banana slices and fresh strawberries.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy