Toasted Coconut Breakfast Spread
Need a gluten free, lacto ovo vegetarian, and primal breakfast? Toasted Coconut Breakfast Spread could be an excellent recipe to try. This recipe makes 10 servings with 82 calories, 5g of protein, and 5g of fat each. For 33 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 4960 people have tried and liked this recipe. This recipe from A Spicy Perspective requires coconut, cottage cheese, honey, and vanillan extract. From preparation to the plate, this recipe takes roughly 6 minutes. With a spoonacular score of 36%, this dish is rather bad. If you like this recipe, you might also like recipes such as Toasted Coconut Banana Quinoa Breakfast Pudding, Breakfast Quinoa With Toasted Coconut, Almonds And Fresh Mango, and Toasted Coconut Banana Bread with Vanilla Toasted Coconut Glaze.
Servings: 10
Preparation duration: 2 minutes
Cooking duration: 4 minutes
Ingredients:
1 cup shredded coconut
16 oz. Real California Milk Low Fat Cottage Cheese
1 Tb. honey
2 tsp. vanilla extract
Equipment:
baking sheet
oven
food processor
blender
Cooking instruction summary:
Preheat to oven to 400 degrees F, and spread the coconut evenly over a baking sheet.Place the baking sheet in the oven on the upper rack. Toast the coconut for 2-4 minutes. *Do not take your eyes off the coconut, it can turn from white to black in a matter of seconds. Cool the coconut on the baking sheet.While the coconut is cooling, place the cottage cheese, honey and vanilla extract in a food processor (or blender.) Puree until smooth. Add the toasted coconut and pulse to combine.Scoop the breakfast spread back into the cottage cheese container and refrigerate until ready to use.
Step by step:
1. Preheat to oven to 400 degrees F, and spread the coconut evenly over a baking sheet.
2. Place the baking sheet in the oven on the upper rack. Toast the coconut for 2-4 minutes. *Do not take your eyes off the coconut, it can turn from white to black in a matter of seconds. Cool the coconut on the baking sheet.While the coconut is cooling, place the cottage cheese, honey and vanilla extract in a food processor (or blender.) Puree until smooth.
3. Add the toasted coconut and pulse to combine.Scoop the breakfast spread back into the cottage cheese container and refrigerate until ready to use.
Nutrition Information:
covered percent of daily need
