Coconut Easter Grass for Cupcakes
- Level: Easy
- Yield: 2 cups coconut grass
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 155
- Total Fat
- 11
- Saturated Fat
- 10
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 13
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 81
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
2 cups sweetened shredded coconut
1 to 2 teaspoons liquid green food coloring
1/2 to 1 teaspoon liquid yellow food coloring
Directions
- Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.
- Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.
- Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days.
Cook’s Note
Food coloring can be messy and can stain your skin. To prevent this, wear latex gloves. You may find it easier to color the coconut in a large zip top plastic bag, tossing it to color evenly.