5 Creative Ways to Use Dried Coconut Chips in Recipes

I'll never forget the day I discovered the culinary versatility of coconut chips. I was preparing a rather uninspired fruit salad for a potluck dinner when I realized I had nothing to add texture or visual interest. Rummaging through my pantry in desperation, I found a half-empty bag of coconut chips I'd purchased for snacking. On a whim, I sprinkled a handful over the fruit – and that simple addition transformed my basic dish into the talk of the party.

Key Takeaways

• Top Brands: Dang, Bare, Made in Nature, Bob's Red Mill, Trader Joe's
• Materials: Dried coconut meat, available toasted or raw, sweetened or unsweetened
• Styles: Large flakes, small chips, toasted, raw, flavored varieties
• Price Range: $3.99-$7.99 per package, bulk options available for cooking
• Trends: Savory applications, global cuisine fusion, textural contrasts in modern cooking

Skills you'll gain

Creative ingredient substitution, texture enhancement techniques, flavor pairing expertise, recipe adaptation skills, presentation and garnishing methods

That serendipitous moment sparked my fascination with coconut chips as a cooking ingredient. Since then, I've spent countless hours experimenting with different ways to incorporate them into recipes beyond the obvious applications. What I've discovered is that these versatile morsels can elevate dishes across the culinary spectrum – from breakfast to dessert, and everything in between.

In this article, I'll share my five favorite creative ways to use coconut chips in cooking, complete with tested recipes and tips for success. These applications go well beyond simple garnishing to showcase how coconut chips can become a transformative ingredient in your culinary repertoire.

1. Coconut Chip Crusted Protein

One of my most impressive discoveries was using crushed coconut chips as a coating for fish, chicken, or tofu. The natural oils in the coconut create a beautifully crisp exterior when baked or pan-fried, while imparting a subtle tropical flavor that pairs beautifully with many proteins.

The key to success with this technique is crushing the coconut chips to the right consistency – you want them fine enough to adhere to the protein but not so fine that you lose the textural contrast. I find that a few quick pulses in a food processor achieves the perfect consistency.

This same technique works beautifully with:

• Chicken tenders (bake at 400°F for 15-18 minutes)
• Jumbo shrimp (reduce cooking time to 6-8 minutes total)
• Extra-firm tofu slices (press well to remove moisture before coating)

2. Coconut Chip "Streusel" for Baked Goods

Traditional streusel toppings for muffins, quick breads, and coffee cakes typically rely on butter, sugar, and flour. My coconut chip streusel alternative offers a lighter, more texturally interesting option with a unique flavor profile.

What makes this streusel special is the textural contrast between the soft bread and the crunchy topping. The coconut chips toast further during baking, developing a deeper flavor that complements the sweetness of the banana perfectly.

This coconut chip streusel works wonderfully on:

• Blueberry or pumpkin muffins
• Apple or peach crisp (use as the topping)
• Coffee cake
• Baked oatmeal

3. Coconut Chip "Breadcrumbs" for Savory Applications

For those following grain-free or low-carb diets, coconut chips processed into "breadcrumbs" offer an excellent alternative to traditional breadcrumbs in many recipes.