Franklin Baker’s coconut flakes and desiccated coconut
I have the same attitude toward coconut that most people have for butter and bacon — add coconut to anything and it’s magic. Add coconut milk or cream to stews and soups, and they become richer and doubly delicious. Add coconut flakes to dessert and you enter another dimension of gustatory delight. I sprinkle toasted coconut flakes on my ice cream and, sometimes, I even roll scoops of ice cream in toasted coconut flakes.
The banana and toffee dessert in the photo above? The original recipe did not have coconut flakes but I added some and it was fantastic.
And then, there’s my carrot cake with toasted coconut flakes pressed on the cream cheese frosting.
This dulce de leche topped sticky rice mold wouldn’t be half as good without those coconut flakes on top.
What kind of coconut flakes do I use?
Long time readers know my aversion for mentioning brands but, in the case of coconut flakes and desiccated coconut, I will. Let me clarify though that this is not a paid post. I just happen to love this brand’s coconut products.
Although I am smitten with the golden toasted coconut, I usually buy the sweetened untoasted coconut flakes and just toast them in an oil-free pan when I need toasted coconut flakes.
The coconut flakes and desiccated coconut come in pouches. If you’re not using all the content of a pouch, transfer the coconut to a jar with a tight lid and keep in the fridge. Mind the expiration date on the package though and make sure to label the jar accordingly.