Ingredients
- 2 tablespoons coarsely ground dehydrated pineapple
- 1 tablespoon coarsely ground dehydrated coconut
- 1 tablespoon granulated sugar
Instructions
- Check the dried coconut is unsweetened and genuinely dry. Desiccated coconut out of a bag is often moist enough to gum up a spice mill within seconds.
- Grind the coconut first, on its own, and stop as soon as it turns to flakes. Push it further and the fat comes out — coconut becomes butter in a mill faster than anything else here.
- Add the pineapple and sugar and pulse them in. Pineapple is the fibrous one and needs more work than the coconut can stand, which is why they do not go in together.
- Expect the mixture to look speckled rather than uniform, and leave it that way. The white flecks are what tell somebody what they are looking at on top of a cupcake.
- Spread it on a plate for half an hour before it goes into a jar. Coconut fat left warm sets into lumps as it cools.
- This has a shorter life than a plain fruit sugar — about two months before the coconut fat begins to taste stale. Keep it in the fridge if your kitchen runs warm.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 335 kcal | 95 kcal |
| Protein | 1.5 g | 0.4 g |
| Fat | 7.4 g | 2.1 g |
| saturated | 6.4 g | 1.8 g |
| Carbohydrate | 66.3 g | 18.8 g |
| sugars | 63.7 g | 18.1 g |
| Fibre | 4.1 g | 1.2 g |
| Sodium | 6 mg | 2 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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