A tale of “coconut conversion,” or “how a simple coconut snack changed my mind.”
I didn’t even like coconut before I started the AIP (Autoimmune Protocol) diet to correct my autoimmune condition. Despite growing up in Florida. Despite my husband’s love for the stuff–and he’s from “up north.” WAY up north. Snow kind of up north. Which is how little ol’ me from the warm state of Florida came to be living where it snows and gets very—and I do mean very—cold. But I digress.
Back to the coconut–didn’t like coconut. At all. Ever. In any form whatsoever.
Easy and delicious, this coconut snack recipe changed my mind! Seriously changed my mind. Converted, right then and there, from “no, thank you” to “What??!! We’re out of the coconut chips again?”
And this is the simple coconut snack that started it all. It is IRRESISTIBLE!!
If you are hesitant to try coconut anything, then start right here, right now, and make this easy coconut treat.
Crunchy, with a hint of caramel, salt and sweet coconutty flavor. So irresistible. YUM.
Even the most reluctant coconut eaters, kids and teenagers, love this snack. Really. I know it’s hard to believe. But true.
Did I mention crunchy? Yep. Add it to granola, to your yogurt with some fruit and nuts, to oatmeal, on top of ice cream or pie. Heck, just eat the stuff plain. Or with some mini chocolate chips–my personal favorite. This easy and simple coconut snack recipe is gluten, dairy, grain, and egg-free, and is paleo and AIP-friendly, too!
Just writing this post about it tempts me to grab some to eat. It’s addictive.
Consider yourself warned.
|Irresistible Coconut Caramel "Popcorn"|| |
- 5-6 cups unsweetened coconut chips (the large flakes - not shredded)
- 3 Tbsp. coconut oil
- 5-6 Tbsp. pure maple syrup
- ¾ tsp. Celtic sea salt
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Combine coconut oil, maple syrup and salt. Pour over coconut and stir until evenly coated.
- Spread evenly onto a baking sheet. Roast the coconut until a light golden color, approximately 8-10 minutes. Then stir.
- Continue roasting, watching closely as it will brown quickly. Stir if needed so the coconut roasts evenly.
- When the coconut is a light golden color, remove from the oven.
- The coconut will crisp as it cools. Any excess oil will be absorbed by the coconut as it cools.
- When cooled completely, store in an airtight container. This keeps well, for a couple of weeks.
Add small pieces of nuts and/or dried fruit to the coconut, then add oil/maple syrup/salt mixture.
After the coconut has cooled just a bit after coming out of the over, stir in a few chocolate chips (I use Enjoy Life mini chips). Let cool completely, until the chocolate has hardened.
Source: A friend gave me this recipe, source unknown. Some genius thought it up, that's for sure. I've made some minor adjustments.
Also great added to granola, yogurt, and oatmeal, sprinkled on ice cream, over coconut cream pie.
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