Total time: 20 minutes | Makes about 1 1/3 cups
Note: Adapted from a recipe by chef Michael Voltaggio at Ink; he recommends using it as a seasoning or condiment with salads, poke or crudo.
- Scant 2½ cups (200 grams) unsweetened coconut flakes
- Generous ½ cup (100 grams) olive oil
Step 1Heat the oven to 375 degrees. Spread the coconut evenly on a rimmed baking sheet and bake until dark, 10 to 15 minutes, tossing occasionally for even coloring.
Step 2In a blender, combine the burnt coconut and oil and blend at high speed until the coconut is broken down and the oil looks like a dark, fine oily sand. Cover and refrigerate for up to 2 weeks.
Calories 106; Protein 1 gram; Carbohydrates 3 grams; Fiber 1 gram; Fat 11 grams; Saturated fat 6 grams; Cholesterol 0; Sugar 1 gram; Sodium 3 mg
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