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Toasted coconut — garnish curries, top desserts, granola
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Premium Korean roasted sesame — darker, more intense than Japanese
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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Toasted coconut — garnish curries, top desserts, granola
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Premium Korean roasted sesame — darker, more intense than Japanese
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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Preheat oven to 350 degrees F. Add your coconut oil and honey to a microwavable mixing bowl. Heat about 45 seconds until oil is melted. Add pudding mix, stir until well combined. Mixture will start to thicken a bit. Add in oats and stir until everything is completely covered. Spread mixture onto a large greased foil-lined baking sheet. Bake 30 minutes. If you wish to add the coconuts and pecans, remove granola from oven after 20 minutes, sprinkle with coconut and pecans and bake an additional 10 minutes. After removing granola from oven, let cool for 3 minutes, then stir the mixture around, breaking up any large clumps. Mixture gets very crisp upon cooling.