Coconut and Chile Breadcrumbs

Name: Coconut and Chile Breadcrumbs
Yield: Serves 8 (serving size: about 4 teaspoons)
Ingredients: 1 tablespoon canola oil; 2 ounces torn baguette; ¼ cup toasted flaked unsweetened coconut; 2 teaspoons ground Korean chile (gochugaru) or ancho chile powder; .13 teaspoon salt

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

By Phoebe Wu

Recipe by Cooking Light March 2013

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Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:

Serves 8 (serving size: about 4 teaspoons)

Nutrition Info

Ingredients

1 tablespoon canola oil
2 ounces torn baguette
¼ cup toasted flaked unsweetened coconut
2 teaspoons ground Korean chile (gochugaru) or ancho chile powder
.13 teaspoon salt

Directions

Step 1

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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Nutrition Facts

Per Serving:

53 calories; fat 3.5g; saturated fat 1.6g; sodium 67mg.

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Coconut and Chile Breadcrumbs

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Coconut and Chile Breadcrumbs

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Coconut and Chile Breadcrumbs

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Coconut and Chile Breadcrumbs