Toasted Coconut Breakfast Spread

Toasted Coconut Breakfast Spread Recipe

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Adapted from a recipe c/o ASpicyPerspective.


★★★★★ 1 vote

Yield: about 2 cups
10 Min
5 Min
Stove Top


  • 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

How to Make Toasted Coconut Breakfast Spread


  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.
  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.
  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.

Printable Recipe Card

About Toasted Coconut Breakfast Spread

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

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