If you are looking for a unique toppings, then you should try the toasted coconut topping. Toasted coconut topping is the best thing ever as a….well, as a topping! For ice creams especially! But it’s also great with some pancakes! Or swap out the cinnamon sugar and have it with your crepes. Or sprinkle it on cakes, cupcakes, cookies or just your oatmeal in the morning!
If you want to try, it is very simple to make, all you do is take a 1/2 cup of shredded coconut, which is not the dried out crushed version (that would be dessicated coconut), but the moist shredded coconut flakes like you see in the pic below. And you gently toast that in the oven for 6-8 minutes until golden brown. Then you whiz it up in the food processor with 1/4 cup of coconut sugar. You can save this toasted coconut topping in an airtight jar, it will make the topping will last longer.
Below is a recipe for making toasted coconut topping that you can try at home.
½ cup (40g) Shredded Coconut
¼ cup (30g) Coconut Sugar
Preheat the oven to 350 degrees fahrenheit (180 degrees celsius).
Place the shredded coconut onto a baking tray.
Bake it for 6-8 minutes stirring every 2 minutes until golden brown and toasted.
Remove from the oven and allow to cool completely.
When it’s cooled, move the toasted coconut to a food processor and add the coconut sugar.
Process until finely mixed.
Move to an airtight jar for storage.
Serving size: 1 Heaped Teaspoon
Saturated fat: 2g
You can add or reduce the sugar to make more sweet or savory toppings.
source : http://lovingitvegan.com/make-toasted-coconut-topping/