ORGANIC COCONUT CHIPS, toasted
Country of Origin: Philippines
Qualities: Desiccated coconut is simply fresh coconut meat that has been grated and dried. It is available either ground into flour or in various cut sizes (fine (aka Macaroon), medium, and large flakes) as well as different thicknesses. We call our thicker flakes “chips” and offer them in a raw, toasted, or toasted & sweetened version.
Coconut contains no cholesterol or trans fats but is pretty high in saturated fat (7g/oz) and is appreciated for a number of essential nutrients, including dietary fiber, potassium, manganese, phosphorus, iron, copper, and selenium.
Common Use: dried coconut flakes/chips are delicious and very versatile. They are amazing in raw chocolate or energy bars, often found in pie crust recipes, used as a breadcrumb replacer, pretty as a topping for curries or mixed into salads, added to hot cereals or granolas, blended into smoothies (try blending with frozen bananas for a smooth coconut soft serve), or straight from the bag as a satisfying snack. You can easily make homemade coconut milk for drinking or cooking by blending water and shredded coconut together and squeezing it through a cheesecloth.
Storage: Store in a sealed container in a cool, dry place. Refrigeration is recommended for products with higher fat content but is not necessary for short-term storage. Desiccated coconut can be frozen for long-term storage.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
Toasted coconut chips
These are delicious! They are the perfect size for a snack and to add to a trail mix. They have a great crunch and are not overly dry either. These are the best coconut chips I have tasted and have no added sugar like some others I have tried.
These are good, just the right thickness chips. I used to make these when I lived in Hawai'i. I prefer them salted, like potato chips. Perhaps you could offer both salted and unsalted. (A brine in a spritzer bottle, just before you roast them, works wonders.) Thanks for these.. k