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    The Dang Life — Recipes

    10 Creative Ways to Use Coconut Chips

    10 Creative Ways to Use Coconut Chips

    We’re never opposed to simply popping open a bag of Coconut Chips and eating them by the handful, but there are plenty of ways to get creative in the kitchen with our versatile flavors. From slightly sweet Chips at breakfast to a keto-friendly, plant-based savory topping in noodle bowls, here are our 10 favorite ways Dang fans enjoy Coconut Chips, from day to night:

    Smoothie bowl recipe

    Photo by @livingwellwithnic

     

    Smoothie Bowls

    Sure you can drink a smoothie on the go, but a study has shown you enjoy food more when you’re seated. That’s why we love smoothie bowls (pictured above), which pack the same benefits into a satisfying sit-down meal. Choose your base flavor (think acai or greens blended with almond milk) then add your toppings. We like a mix of bee pollen, chia seeds, goji berries, and our Caramel Sea Salt Coconut Chips to balance the sweetness.

     

    Overnight Oats

    Overnight oats recipe
    Photo by @nourishedbynutrition
    But we get it—sometimes mornings are hectic. Overnight oats save time in the a.m. by doing the (easy!) prep at night. Registered dietician Jessica Bippen likes to soak rolled oats in cashew milk with yogurt, vanilla, cinnamon, and chia seeds. In the morning, just add some Coconut Chips, fruit, and any other fixings.

     

    Homemade Granola

    Homemade granola recipe
    Photo by @redkitchenette
    Store-bought granola can be packed with sugar and other fillers. But when you DIY, you can mix-and-match ingredients, like oats with Coconut Chips, dried fruit, cinnamon, and maple syrup for some naturally occurring sweetness.

     

    Salads

    Coconut rice bowl recipePhoto by @everydamnbite
    Ditch that deskside peanut butter and jelly and embrace a more flavorful lunch. Coconut chips are great on salads, whether you’re going with greens and raw veggies or taking an Asian-inspired turn with rice, grilled chicken or tofu, veggies, and peanut sauce.

     

    Fruit Pizza

    Dang Coconut Chips on watermelon pizza
    Photo by @kaleoradokitchen 
    We never say no to pizza, even when we’re swapping watermelon in place of the dough. This watermelon "pizza" is as simple as it is satisfying—juicy triangles of melon topped with ricotta, cream cheese, and honey, plus fruit, mint, and Coconut Chips.

     

    From the Bag

    Photo by @temple.dietitian
    Like we said, Coconut Chips make for a tasty snack straight from the bag. We like packing it for hikes and picnics, but they’re just as handy for those 3 p.m. hunger pangs in the office. Keep a stash at your desk and thank us later.

     

    Curries

    Thai curry noodle bowlsPhoto by @healthylittlevittles
    Take a cue from health coach Gina Fontana who created vegan and gluten-free mango curry noodle bowls, combining rice noodles, veggies, tofu, red curry, and our Original Recipe Coconut Chips.

     

    Spring Rolls

    Thai spring rolls recipe
    With summer temps rising, sometimes the last thing we want to do is turn on the oven. Spring rolls are an easy, impressive dish for parties, and pair well with our Lightly Salted Coconut Chips.

     

    Banana Split

    Healthy banana split dessert
    Photo by @what.cayt.ate
    We need something sweet after dinner, too. Luckily this healthier take on a banana split satisfies our sweet tooth. Just cut the fruit down the middle and top with yogurt, almond or peanut butter, cinnamon, and Dang Coconut Chips for crunch.

     

    Ice Cream

    Homemade ice cream recipe

    Photo by @thepeachyprodigy

    Sprinkles may have been your go-to as a kid, but they don’t add much nutrition. Instead, try topping your ice cream or sorbet with our Chocolate Sea Salt Coconut Chips, infused with cocoa powder. You’ll get sweet and salty with each bite!

    Coconut Kale Smoothie

    Coconut Kale Smoothie

    Ingredients

    1 ripe frozen banana, already peeled
    2 cups fresh kale, chopped
    4 Medjool dates, pitted
    Pinch of ground cinnamon
    1/2 cup ice cubes
    1/2 cup coconut water
    1 sweet young coconut, flesh removed

    Preparation

    In a blender, combine all of the ingredients except coconut chips. Blend on high until smooth. Garnish with Dang Original Toasted Coconut Chips.

    STEEL CUT OATS TOPPED WITH ALMOND BUTTER AND POMEGRANATE

    STEEL CUT OATS TOPPED WITH ALMOND BUTTER AND POMEGRANATE

    Ingredients

    1 tablespoon butter
    1/2 cup steel cut oats
    2 cups boiling water
    1/2 cup whole milk
    1/2 teaspoon ground cinnamon
    1/2 cup almond butter
    1 pomegranate, seeds removed

    Preparation

    In a large sauce pot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 20 minutes, without stirring. Then stir in the milk and let cook for another 10 minutes. Transfer to a serving bowl and top with a dollop of almond butter, sprinkle with cinnamon, pomegranate seeds and Dang Lightly Salted Coconut Chips.

    PUMPKIN AND BEET COCONUT AÇAÍ BOWL

    PUMPKIN AND BEET COCONUT AÇAÍ BOWL

    Ingredients

    1 4-ounce packets unsweetened frozen açaí purée, broken up into shards
    1 large steamed beet, peeled and chopped
    1 cup frozen pumpkin purée
    1/4 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/2 cup whole milk
    1/2 cup iced cubes
    2 tablespoons maple syrup
    1/4 cup dried, unsweetened cranberries
    1/4 cup sliced almonds
    1/4 cup sunflower seeds

    Preparation

    Preheat oven to 400 degrees.
    Spread the almonds and seeds on a baking sheet. Place in the oven and toast for 4-6 minutes until they smell nutty. Be careful to check them so they don’t burn.
    To make the açaí bowl, add the açai purée, milk, beet, pumpkin, ice, spices and maple syrup to a blender. Blend on high until smooth. Pour the mixture into a bowl and garnish with vertical rows of toasted almonds, cranberries, sunflower seeds and Dang Lightly Salted Coconut Chips.