This version comes in several forms, with delicate coconut flakes and shredded coconut being two popular varieties. But choosing between the two foodstuffs can feel tricky. Both offer a rich ...

Often used in recipes for texture in addition to flavor, coconut flakes are also desiccated. When toasted, these large, thin, flat shards of dried coconut offer a crunch that smaller coconut ...

When do you reach for the coconut flakes and when do you grab the shredded coconut? Does it matter which you choose? Here's what I found out. Both flakes and shreds are made from the flesh of the ...

For a more caramel-y depth of flavor (or if you just really love coconut), toast the coconut flakes first and substitute coconut sugar for the organic sugar. Cover cacao nibs, coconut flakes ...

And because one kind of coconut is not enough, unsweetened dried coconut flakes add a crunchy texture to this ceviche. Reserve the coconut fat for curries or for your morning pancakes. Place the ...

Some cut-up grapefruit goes in, and there's extra crunch from toasted coconut flakes. The grapefruit adds a touch of bitterness that goes well with the salty soy-and-ginger dressing, but oranges ...

creamy from coconut milk and garnished with crisp coconut flakes, make it easy to go all in on coconut. Despite my better judgment, I skipped breakfast today, rushing out of the house well behind ...

Airy meringue coats chewy coconut flakes, and the mixture bakes into fluffy, cloud-like cookies. The sugary meringue deflates and dissolves, paving the way for fleshy, tropical-flavored coconut ...