Description
Discover five delightful ways to use coconut flakes in your kitchen, from toasted toppings and energy bites to crispy chicken tenders, creamy smoothies, and sweet chocolate bark. These versatile recipes bring a tropical flair and rich coconut flavor to snacks, desserts, and beverages, perfect for quick and healthy treats or indulgent delights.
Ingredients
Scale
Toasted Coconut Topping
- 1 cup unsweetened coconut flakes
Coconut Energy Bites
- 1 cup rolled oats
- 1/2 cup peanut butter
- 1/3 cup honey or maple syrup
- 1/4 cup ground flaxseed
- 1/3 cup coconut flakes
- 1/4 cup mini chocolate chips
- 1/2 teaspoon vanilla extract
Coconut Crusted Chicken Tenders
- 1 pound chicken tenders
- 1/2 cup flour
- 2 eggs, beaten
- 3/4 cup shredded coconut
- 3/4 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Coconut Banana Smoothie
- 1 banana
- 1/2 cup coconut flakes
- 1 cup coconut milk
- 1/2 cup Greek yogurt
- 1 tablespoon honey
- Ice cubes as needed
Chocolate Coconut Bark
- 1 1/2 cups dark chocolate chips
- 1 cup coconut flakes
- Sea salt, optional
Instructions
- Toasted Coconut Topping: Spread the unsweetened coconut flakes evenly on a baking sheet. Toast in a preheated oven at 325°F (160°C) for 5 to 7 minutes, stirring once halfway through, until the coconut is golden brown. Use this toasted coconut as a crunchy topping for oatmeal, yogurt, smoothie bowls, or baked goods.
- Coconut Energy Bites: Combine rolled oats, peanut butter, honey or maple syrup, ground flaxseed, coconut flakes, mini chocolate chips, and vanilla extract in a bowl. Mix thoroughly until the ingredients are fully incorporated. Chill the mixture in the refrigerator for 20 minutes to firm up, then roll into 1-inch balls. Store the energy bites in the fridge for up to one week.
- Coconut Crusted Chicken Tenders: Preheat the oven to 400°F (200°C). Prepare three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, salt, and black pepper. Dredge each chicken tender first in flour, then dip in the eggs, and finally coat evenly with the coconut and breadcrumb mixture. Place the coated tenders on a baking sheet and bake for 20 to 25 minutes until they are golden and cooked through.
- Coconut Banana Smoothie: Add banana, coconut flakes, coconut milk, Greek yogurt, honey, and ice cubes to a blender. Blend until the mixture is smooth and creamy. Pour into glasses and serve chilled. Optionally, top with extra toasted coconut flakes for added texture and flavor.
- Chocolate Coconut Bark: Melt dark chocolate chips carefully using a double boiler or microwave in short intervals, stirring frequently to avoid burning. Stir in the coconut flakes until evenly distributed. Spread the mixture onto a parchment-lined baking sheet in a thin, even layer. Sprinkle lightly with sea salt if desired. Refrigerate until firm, then break into pieces and enjoy.
Notes
- Use unsweetened coconut flakes for a more natural coconut flavor; sweetened flakes are better for desserts.
- Toasted coconut topping can be made in large batches and stored in an airtight container for up to two weeks.
- For a gluten-free version of coconut crusted chicken tenders, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Adjust the sweetness in the smoothie and energy bites according to taste preference or dietary needs.
- Chocolate coconut bark can be customized with nuts, dried fruit, or sea salt for varied texture and flavor.
