When we were on vacation a couple of weeks ago, my aunt gave us a bag of coconut snacks to eat on the boat. They quickly became our favorite afternoon treat and the entire family raved about them. They are just slightly sweet and full of crunchy pumpkin and sunflower seeds. I knew the sweet snacks would be easy to recreate at home, so I set out to make my own version once we got back.
I used honey to bind the coconut and seeds together, as well as to give this snack some additional sweetness. The result is an addicting snack with a crunchy texture that reminds me of peanut brittle. I’m constantly on the go for my job, so I love that this snack is so portable. I throw a big container in my desk at work so I can grab a handful when I’m hitting that 3 p.m. slump. This coconut brittle also great broken up and put on top of smoothie bowls and yogurt.
And, the best part: this only takes about 20 minutes to make! An easy recipe with few ingredients is a win in my book. Just make sure you keep a close eye on this once it goes into the oven — coconut can quickly go from toasted to burnt.
- 2 cups unsweetened flaked coconut
- 1 cup raw pumpkin seeds
- 1/2 cup chia seeds
- 1/3 cup honey
- Preheat the oven to 325 degrees and line a large baking sheet with parchment paper.
- Combine all ingredients in a large bowl and stir until mixture is well-coated in honey.
- Spread coconut mixture into a thin layer on the baking sheet. Cook for 10 to 15 minutes, until coconut is golden brown and fragrant, flipping mixture every 3 to 4 minutes to prevent burning.
- Place baking sheet on a cooling rack and let coconut brittle cool for 20 to 30 minutes. Once cooled, use your hands to break the mixture up into large chunks. Store at room temperature in a sealed container.