Curried Coconut Flakes


2 cups
organic coconut flakes
2 tablespoons
curry powder
lemon (juiced)
1⁄2 teaspoon
Himalayan sea salt (more to taste)


Preheat the oven to 250 degrees.Mix the curry powder and salt with the lemon juice until well blended. Combine the coconut flakes with the curry paste and spread them out on a baking sheet. Bake for 30-45 minutes, or until the coconut is dry, stirring every 10 minutes. About halfway through the cooking process, taste for salt and add more if needed.Use to garnish salads, soups, eggs, vegetables, or simply eat as a snack. Store in tightly closed containers at room temperature. They should last well for weeks. If the flakes become soggy, recrisp them for about 5 minutes in a low oven.