I have always used sweetened, flaked coconut for baking but often come across recipes calling for unsweetened. When I popped into a Big Lots recently to look for stocking stuffers, I found a big bag of Bob's Red Mill Unsweetened Shredded Coconut staring at me, so I couldn't resist.
I didn't have a particular use in mind for it at the time, but whenever I opened the cabinet, the aroma was so overwhelming, I wanted to crawl inside. I knew I had to use it for something right away, so I made scones. I still have a small carton of heavy cream in the fridge that I didn't end up using on Thanksgiving, so I would normally have used that, but I also had a container of Chobani Coconut Yogurt. I opted to use the yogurt.
2 1/2 c flour
5 T baking powder
4 t sugar
1/8 t salt
3/4 stick butter
3/4 c heavy cream or 5.3 oz container plain, vanilla, or coconut yogurt
1 c unsweetened shredded coconut
Coarse sanding sugar for tops
1 egg, milk, or cream for brushing on top
Welcome to the Hye Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.
Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)