Every year around the Christmas holiday I love to bake up lots of cookies to give to family and friends. Many of the recipes I make call for sweetened coconut. In recent years I have found myself really reading ingredient labels carefully and try to buy products that are all-natural with no weird chemical names that I can’t pronounce. This year, when shopping for sweetened coconut, I was surprised to realize that what I have been using all these years contains both Propylene Glycol and Sodium Metabisulfite.
Both of these chemicals are considered as “generally recognized as safe” by the FDA, but overall I usually try to avoid ingesting chemicals of any kind, and would rather not feed them to my loved ones either. So I set out to find a sweetened coconut without chemicals, but could not find one, so I decided to make my own.
I happen to keep all-natural, organic unsweetened coconut around for cooking, so I just re-hydrated it with a simple syrup and voila! I can’t believe I never tried this before!
All you have to do is heat 1/4 cup of water and 4 teaspoons of sugar until the sugar is completely dissolved.
The stir in 1 cup of all natural unsweetened coconut flakes until all the liquid is absorbed. You can then let it dry before storing int he fridge, or use immediately. I hope you enjoy making natural sweetened coconut at home now that you know how easy it is!
- ¼ cup water
- 4 teaspoons sugar
- 1 cup unsweetened coconut (preferably organic)
- In a small saucepan heat the water and sugar until the sugar has completely dissolved.
- Remove from heat and stir in the coconut. Keep stirring until all the liquid is absorbed. You may need to let it sit for 5-10 minutes to allow the coconut to re-hydrate.
- Use immediately, or spread onto a cookie sheet and allow to dry before storing.