ANGEL COCONUT

ANGEL COCONUT
1/2 cup unsweetened coconut, about 1 1/4 ounces
1 1/2 tablespoons boiling water
2 tablespoons granular Splenda or equivalent liquid Splenda *

Place the coconut in a small bowl. Mix the sweetener with the boiling water then pour over the coconut and mix well. Cover bowl with plastic wrap and let stand 15 minutes. This will turn dry, unsweetened coconut into the soft, sweet kind you buy in the grocery store. It can be toasted by spreading on a baking sheet and bake at 350º for a few minutes, stirring occasionally and watching very closely.

Makes 1/2 cup
Can be frozen

* I recommend saving some carbs by using liquid Splenda, but if you can't get liquid Splenda, bring 2 tablespoons of vanilla or coconut Da Vinci sugar free syrup to a boil and use 1 1/2 tablespoons in place of the water and sweetener.
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