Candied coconut flakes

Directions

1. Choose your desired flavor (Vanilla, Cinnamon, Chocolate, or Pumpkin Pie). Note: It’s recommended to bake one batch at a time to avoid uneven baking results.
2. For Vanilla Candied Coconut: In a large bowl, mix 3/4 cup coconut milk, 1/2 cup coconut sugar, 1/2 tsp sea salt, and seeds from 2 vanilla beans (split lengthwise).
3. Stir in 3 cups coconut flakes and soak for 2 hours.
4. Preheat oven to 200°F. Line a baking sheet with parchment paper or a Silpat, then spread the soaked coconut flakes into a thin, even layer.
5. Bake for 2 hours, stirring once at the 1-hour mark.
6. Remove the flakes from the oven, increase the oven temperature to 350°F, and return the flakes to the oven. Bake for 5-10 minutes, watching closely, until golden in color. Do not let them burn.
7. Remove from the oven and let cool completely. The coconut flakes may not feel crispy immediately but will crunch up as they cool.
8. Store in an airtight container. Optionally, repeat the process with Cinnamon, Chocolate, or Pumpkin Pie flavors, adjusting ingredients as needed for those variations (specific quantities not provided here).