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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

* 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

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