toasted coconut breakfast spread

Name: Toasted Coconut Breakfast Spread
Prep time: 10 min
Cook time: 5 min
Cuisine: American
Ingredients: 1/2 cup(s) shredded dried coconut (reduced from 1 cup); 16 ounce(s) cottage cheese; 1 tablespoon(s) honey, softened and to taste for desired sweetness; 1-2 teaspoon(s) vanilla paste or vanilla extract

(1 RATING)

7 Pinches

C G

Vallèe du Willamette, OR

Updated on May 29, 2016

Adapted from a recipe c/o ASpicyPerspective.

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prep time 10 Min

cook time 5 Min

method Stove Top

yield Yield: about 2 cups

Ingredients

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

How To Make toasted coconut breakfast spread

Step 1

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.

Step 2

While the coconut is cooling, place the cottage cheese, honey and vanilla paste or extract in a food processor (or blender.) PUREE until smooth.
Step 3

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.
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