Toasted Coconut Breakfast Spread
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shredded dried coconut (reduced from 1 cup)
honey, softened and to taste for desired sweetness
vanilla paste or vanilla extract
Lightly 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.
While the coconut is cooling, place the cottage cheese, honey and vanilla paste or extract in a food processor (or blender.) PUREE until smooth.
Stir 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.