I always thought I hated coconut but it turns out that I just hate the texture of shredded coconut. The taste is not bad. The classic tutti fruity drink, the piña colada, changed my mind about coconut so I used it as inspiration for this coconut and pineapple chunk loaded granola. This recipe uses toasted coconut shreds, coconut milk and coconut flecked chocolate so you taste coconut in every bite. Plus the shredded coconut gets toasted so it’s crunchy instead of… weird-textured…
If You Like Piña Coladas Granola
4 cups old-fashioned oats
1/3 cup honey or agave nectar
2/3 cup canned coconut milk with fat solids strained out*
2 tablespoons light brown sugar
1 teaspoon pure vanilla extract
2 cups shredded coconut
½ cup raw unsalted almonds, broken into pieces (Take out your frustrations with a heavy wooden rolling pin. Perfect after a long, super-annoying day at work.)
1 cup diced dried pineapple
1.5 oz. dark chocolate with coconut flakes, chopped
Preheat oven to 300° F.
Toast oats on 2 greased baking sheets until fragrant and lightly toasted, about 15 minutes, stirring and rotating sheets twice.
*You should be able to find coconut milk in the baking or international aisle of your local grocery. You want the full fat canned coconut milk, not the milk substitute that is sold near the soy milk and not the ‘lite’ version either. When you open the can the creamy fat will be on top. Carefully scoop it out and use it for a rich hair mask (recipe soon to come) or something else. You will just use the thinner, more watery stuff at the bottom of the can for the granola.
Mix toasted oats, shredded coconut and almonds in a large bowl.
Whisk honey, coconut milk, sugar and vanilla extract in a small bowl or glass measuring cup until well combined.
Pour liquid over oat mixture, stirring as you pour.
Spread the granola on 2 greased baking sheets and bake until golden brown, 20-25 minutes, stirring and rotating sheets often.
Cool on baking sheet on wire rack
Transfer to large bowl and stir in pineapple and chocolate.
Store in tightly sealed container for up to 1 month.