Coconut and Chile Breadcrumbs
Photo: Randy Mayor; Styling: Lindsey Lower
Combine toasted coconut and ground Korean chile for a quick, flavor booster to pasta. Coconut and Chile Breadcrumbs make plain pasta delicious.
Yield: Serves 8 (serving size: about 4 teaspoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 53
- Fat: 3.5g
- Saturated fat: 1.6g
- Sodium: 67mg
Ingredients
- 1 tablespoon canola oil
- 2 ounces torn baguette
- 1/4 cup toasted flaked unsweetened coconut
- 2 teaspoons ground Korean chile (gochugaru) or ancho chile powder
- 1/8 teaspoon salt
Preparation
- Heat canola oil in a skillet over medium-high heat. Pulse torn baguette in a food processor for coarse crumbs. Add the breadcrumbs, and sauté for 2 minutes. Stir in coconut, ground Korean chile, and salt.
Coconut and Chile Breadcrumbs Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Quick/Easy
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium, Meatless
- PUBLICATION: Cooking Light
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