Coconut Sprinkles
Posted by Sweet Belly on
Coconut Sunset Sprinkles
{gluten free | vegan | allergy-friendly} .
I love sweets so naturally making toppings like these sprinkles was on my to-do. 😋 This recipe is for intermediate level cooking. Enjoy these as a fun topping over yogurts, chia puddings, smoothies, and nicecreams!
These coconut sprinkles stay fresh in an airtight container up to 3 months.
Coconut Sprinkles Recipe:
PINK sprinkles:
💕 1/4 c frozen raspberries (can use pitaya purée for brighter color)
💕 1/4 c unsweetened, shredded coconut
*microwave berries, push through a sieve into a bowl and mix in the coconut shavings.
PURPLE sprinkles:
💜 1/4 c frozen blueberries
💜 1/4 c unsweetened, shredded coconut
*microwave berries, push through a sieve into bowl and mix in the coconut shavings.
YELLOW sprinkles:
💛 1/2 tsp ground turmeric
💛 1 tbsp water
💛 1/4 c unsweetened, shredded coconut
*mix the turmeric with water, and add coconut shavings
GREEN sprinkles:
💚 1/4 tsp spirulina
💚 1 tbsp water
💚 1/4 c unsweetened, shredded coconut
*mix the spirulina with water and add coconut shavings
Steps:
1. Set the oven for the lowest temperature (mine was 170F)
2. Once all 4 bowls of sprinkles mixed, spread each color layer over a lined pan.
3. Bake for 1 hour 15 min. - 2 hours, until all the coconut shavings feel dry.
4. Sprinkle over favorite yogurts, nicecreams and desserts. Enjoy 😊
** Store in an airtight container at room temperature, up to 3 months.