Crunchy Coconut Chips — How To Make Them At Home

This is a favourite in the Cocofina kitchen. The base is simple — toasted coconut flakes — but the flavouring is where it gets interesting. Coconut nectar gives a caramel sweetness. Coconut aminos adds a savoury umami note. Coconut vinegar brings a sharp, tangy edge. We've even tried marmite on occasion. All of them work.

What you need

• Coconut flakes
• Cocofina Coconut Flower Nectar, Coconut Aminos, or Coconut Vinegar — pick one or try all three in separate batches

Method

Toast the coconut flakes in a dry pan over medium-high heat for 3 minutes, stirring constantly. They catch quickly — don't walk away.

Once they start to turn light brown, reduce the heat to its lowest setting.

Drizzle your chosen Cocofina product over the flakes. Mix well and let everything caramelise for another 2 to 3 minutes, still stirring.

Tip onto a plate to cool. They crisp up as they cool down.

One rule: keep stirring. Coconut flakes burn fast and the line between golden and ruined is about 30 seconds.

Shop Cocofina Coconut Flower Nectar → Shop Cocofina Coconut Aminos → Shop Cocofina Coconut Vinegar →