- makes 1.5 cups serves
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1½ cups (150 g) flaked or large shredded coconut
- 1½ tsp olive oil
- 1 tbsp soy sauce
- 3 tsp maple syrup
- ½ tsp smoked paprika
- ¼-½ tsp freshly ground black pepper
Allow time for the crumble to cool before storing.
Instructions
- Heat your oven to 180°C (350°F) and line a baking tray (sheet pan) with foil or baking (parchment) paper.
- In a large bowl, combine the coconut, oil, soy sauce, maple syrup, smoked paprika and pepper, to taste, and mix very well to combine. Spread the coconut out onto the prepared pan and bake for 10 to 12 minutes or until toasty and crisp, stirring halfway through.
- Allow the coconut to cool completely and store in an airtight container at room temperature for up to 2 weeks.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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