Coconut and Chile Breadcrumbs

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Photo: Randy Mayor; Styling: Lindsey Lower
Yield
Serves 8 (serving size: about 4 teaspoons)
Phoebe Wu
March 2013
RECIPE BY Cooking Light

Combine toasted coconut and ground Korean chile for a quick, flavor booster to pasta. Coconut and Chile Breadcrumbs make plain pasta delicious.

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

Nutritional Information

  • Calories 53
  • Fat 3.5g
  • Satfat 1.6g
  • Sodium 67mg

How to Make It

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.

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