Yields 1 Portions
1 cup finely grated Coconut
2 cloves minced Garlic
1 teaspoon ground Cinnamon
1 teaspoon ground Cumin
1 teaspoon ground Coriander
1/2 teaspoon crushed Red pepper flakes
Level of Difficulty:
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In a large bowl lightly toss all the ingredients together with your hands, making sure that the garlic and spices are well distributed.
Spread the coconut mixture on a baking sheet and toast on the center rack of the oven @ 350°F until pale golden, about 5 to 7 minutes, shaking the pan twice.
Check after 5 minutes to be sure the coconut doesn't burn. Remove to let cool and dry out slightly. Store in an airtight jar until use. This will keep 3 to 4 weeks.
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