toasted coconut breakfast spread

How To Make toasted coconut breakfast spread

• 1

  Lightly toast the coconut in a dry cast iron skillet on low-medium heat (or lower). Coconut burns easily. Watch carefully! Set aside to cool. *Save* some of the toasted coconut for garnish.
• 2

  While the coconut is cooling, place the cottage cheese, honey and vanilla paste or extract in a food processor (or blender.) PUREE until smooth.
• 3

  Stir in the toasted coconut and PULSE a few times to combine. I served the spread on an English muffin with banana slices and fresh strawberries.
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