Colored Coconut Flakes
"There are endless uses for this decorative topping... It's fun to put around individual servings of fruit salad or ambrosia. At Easter, I made a cake in the shape of an egg, and used the colored coconut flakes as "Easter grass" around the cake. I've also made carrot cake in the shape of a carrot, and used green coconut flakes to make a decorative pretend carrot top. You can also make a "fluffy" or "furry" cake by putting the colored flakes on top of the cake's frosting. I'm sure you'll think of many more ways to use it!"
photo by Jonathan Melendez
- Ready In:
- 5mins
- Ingredients:
- 3
- Yields:
-
1 cup colored coconut
ingredients
directions
- Put the coconut in a ziploc bag.
- Dissolve a few drops of food coloring in the teaspoon of water, then pour this colored solution over the coconut in the bag.
- Seal the bag and shake until all coconut is uniformly colored.
- Tip: if you make primary colors first, you can use any leftover of that color to make a secondary color (e.g., if you have leftover yellow coconut, add red to make orange).
Questions & Replies
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Will this coconut bleed if I put it on cake the night before?
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PLEASE I NEED HELP!!! I need to know if this will stain your skin/mouth since it's food coloring?? Pls tell me thanks! i need to make cupcakes tomorrow but i don't want to ruin them! -
do I need to let the coconut flakes dry before decorating or store them in the fridge.i just dyed them,but I don't really need them till easter( i just couldn't wait to make them)
Reviews
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Such an easy method to dying coconut. I did it in a large food storage bag and massaged the color and water mixture into the coconut through the bag. So easy! -
My mother made the most beautiful Easter cake with this recipe; so thank you the coloring worked wonderfully. Thank you.
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This technique worked great, thanks for posting! I used 6 drops of yellow food coloring for my daughter's 1st B-Day "Little Chick" cake & it was a nice bright true yellow. -
I used this for toasted coconut and it worked great. Thanks so much! -
Great, cheap decorations-you've gotta love that!
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RECIPE SUBMITTED BY
<p>I am a native Californian, and a zealous fruit and vegetable gardener. Most of the produce I eat comes from my back yard. I'm very grateful for a climate that allows for a year-round harvest! <br /> <br />Quality of life is the primary yardstick by which I measure the choices in my life -- the question is always at the forefront of my mind: which option here will bring us (and anyone else involved) the most happiness and fun?! <br /> <br />Generally (not always!), I try to stay away from processed foods -- particularly hydrogenated fats & high fructose corn syrup. I find I feel best when I follow the Zone diet, and I also aim for half my food intake to be vegetables (even at breakfast! I love a good egg-and-veggie scramble with onions, sweet and hot peppers, and summer squash!). No fanaticism however -- a little decadence is the spice of life... so I rationalize that indulging in two rich meals a week only makes up 10% of my total! ;-) <br /> <br />For me, investing in high-quality basics yields great rewards -- so naturally, good cooking ingredients are a big priority, e.g. freshly picked organic produce and high quality spices. And I am just thrilled that since consumer demand is steadily increasing for free-range poultry, grass-fed beef, and the like, these items are becoming more available. (I don't think it's a coincidence that when animals are treated kindly during their lives, given room to roam, fed the food their bodies were designed to eat, and killed humanely, the result is better quality meat. Makes sense to me!) <br /> <br />I love to travel the world and the U.S., and make an effort to take at least one international and one domestic trip every year.</p>
