A super easy and natural way to use kale to dye shredded coconut green; it's perfect for topping St. Patrick's Day or Easter-themed cakes and cupcakes!
- 1 large leaf of kale
- 1 cup (240 ml) cold water
- 1 cup (80 g) unsweetened, shredded coconut
- 1/4 teaspoon powdered stevia, which is equivalent to about 1/2 packets (see Note)
- Preheat the oven to 275F; line a large baking sheet with parchment paper.
- Process the kale and cold water in a blender until the kale is completely liquefied (about 30 seconds in a high-speed blender). Strain the juice through a fine-mesh sieve to remove any larger bits of kale.
- Combine the kale juice, coconut, and stevia in a bowl and let it sit for 5 minutes. Strain the coconut through a fine-mesh sieve, gently pushing to extract all the liquid (or wring the coconut in cheesecloth). (You can discard the liquid or save it to add to a smoothie.)
- Spread the coconut out in as even a layer as you can get on the prepared baking sheet. Bake until the coconut is mostly dry, but not yet browned, about 40 minutes, tossing the coconut every 10 minutes and breaking up any clumps that may have formed.
- Once the coconut is mostly dry, turn off the oven and leave the door ajar so the coconut can cool in the oven.
- Once the oven is cool (1 to 2 hours), the coconut should be dry and ready to use or store in an airtight container at room temperature.
Stevia: Here is a guideline on how sweet 1 packet of stevia is: the amount of stevia in 1 packet measures 1/2 teaspoon, which is about as sweet as 2 to 3 teaspoons of regular sugar.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Serving Size: 2 tablespoons
- Calories: 77
- Sugar: 0
- Sodium: 6
- Fat: 7
- Saturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 1
- Cholesterol: 0