This rainbow coconut sprinkles recipe is a fun Chocolate-Glazed Doughnut topping from The Recipe Hacker Confidential by Diana Keuilian. She uses juice to color the coconut shreds and stevia to sweeten them!
Diana intertwines stories and specific tips among her recipes. This is what she had to say about these rainbow coconut sprinkles:
Did ya know that it’s possible to create beautifully colorful sprinkles with 100 percent natural ingredients?
My daughter, Chloe, loves using sprinkles to decorate homemade treats, which has been a point of contention for us because I know how toxic and harmful the ingredients in store-bought sprinkles are. Now, using these Rainbow Coconut Sprinkles, Chloe is able to sprinkle her little heart out, and I rest easy knowing she’s not taking in any harmful dyes or artificial ingredients. I like to make a big batch of these sprinkles to store in the freezer in a zip-top bag. That way, whenever there’s an opportunity to add a sprinkle of color to something, it’s as easy as reaching into the freezer.
Special Diet Notes: Rainbow Coconut Sprinkles
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and paleo-friendly.
- 1 cup unsweetened, shredded coconut, divided
- 1½ teaspoons powdered stevia, divided
- 2 teaspoons beet juice
- 2 teaspoons carrot juice
- ⅛ teaspoon ground turmeric
- 2 teaspoons spinach juice
- 4 teaspoons red cabbage juice, divided
- ¼ teaspoon baking soda
- In 6 small bowls, combine the following:
- Red: 2 tablespoons shredded coconut + ¼ teaspoon powdered stevia + the beet juice
- Orange: 2 tablespoons shredded coconut + ¼ teaspoon powdered stevia + the carrot juice
- Yellow: 2 tablespoons shredded coconut + ¼ teaspoon powdered stevia + the ground turmeric
- Green: 2 tablespoons shredded coconut + ¼ teaspoon powdered stevia + the spinach juice
- Blue: 2 tablespoons shredded coconut + ¼ teaspoon powdered stevia + 2 teaspoons red cabbage juice + ¼ teaspoon baking soda
- Purple: 2 tablespoons shredded coconut + ¼ teaspoon powdered stevia + 2 teaspoons red cabbage juice
- Line 2 or 3 dehydrator trays with parchment paper and spread out the colored coconut, keeping the colors separate, and the remaining uncolored coconut. Dehydrate at 95°F for about 6 hours, until fully dried. Store in a zip-top bag in the freezer.
How do you make spinach juice?
Usually with a juicer. But I believe you can blend it with a little water, drain and press the juice to get some for coloring. I’ve never used/made it myself since I don’t own a juicer, but I think this would work!
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