Golden coconut flakes toasted to crispy perfection. Tropical crunch that's amazing with seafood and fruit.←Back to Taco Finish Recipes
2 tbsp unsweetened coconut flakes
Heat a dry skillet over medium heat.
Add coconut flakes and toast, stirring frequently, until golden brown (2-3 minutes).
Remove from heat immediately and transfer to a plate to cool.
Sprinkle over tacos just before serving.
Chef's Notes
Toast coconut flakes in a dry skillet over medium-low heat, stirring constantly. They go from golden to burnt in approximately three seconds of inattention, so don't walk away. Unsweetened flakes are preferred for savory applications; sweetened works with fruit-forward or dessert-adjacent tacos. Wide flakes provide better texture than finely shredded coconut. Toast fresh for each use since they lose their crunch within hours of cooling. Find unsweetened coconut flakes at health food stores, the baking aisle, or Asian groceries. Beyond tacos, use them on curries, tropical fruit, ice cream, or granola. The nutty, caramelized flavor of properly toasted coconut is transformative. The Ancient Taco Council notes that coconut flakes are 'the only acceptable beach vacation souvenir for your tacos.'
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