Tasty coconut snack ideas

Fancy something sweet or savoury? Try our coconut snack recipes for a little taste of both.

Coconut Popped Corn

Health benefit: coconut oil doesn’t form unhealthy free radicals on heating so it’s a safer choice for high temperature cooking Serves 4

Ingredients

• 100g popping corn kernels
• 2 tbsp coconut oil *
• Sea salt and/or black pepper to flavour

* Available at Holland & Barrett

Method

Step 1 Heat the coconut oil in a large saucepan. When it’s at the right temperature (check by adding just two kernels to the pan), cook the corn according to the instructions on the pack. Step 2 Sprinkle with salt and pepper, and a little more melted coconut oil if wished.

Cococherry Flapjacks

Health benefit: agave nectar cuts down the sugar content, while dried fruit and coconut oil boost the nutritional value Makes 12 flapjacks

• 70g agave nectar *
• 150g coconut oil *
• 115g pitted prunes * or dates * chopped
• 150g porridge oats *
• 2 tbsp golden linseed *
• 60g unsweetened desiccated coconut *
• 60g plain flour *
• 100g dried cherries *

* Available at Holland & Barrett

Method

Step 1 Preheat oven to 180˚C/160˚C fan/gas mark 4, grease and line a 30cm x 23cm tray bake tin with baking parchment. Step 2 In a pan, gently heat the agave nectar and coconut oil until melted. Put into a food processor with the prunes or dates and whizz into a sticky paste. Step 3 Put into a bowl and stir in the other ingredients until combined. Spoon into the tin, and flatten with a spoon. Step 4 Bake for 25-30 minutes or until golden. Leave for 5 minutes, then score into 12 pieces. Turn out when cold. Shop Food & Drink Sources ww.ncbi.nlm.nih.gov/pubmed/22866697