Desiccated coconut toasted chips are often associated with sweet bakes and desserts, but they are equally brilliant in savoury dishes. Their crispy texture and nutty flavour make them a versatile ingredient, adding depth and crunch to meals without overpowering other tastes. For those in the UK looking to bring something new to the dinner table, incorporating desiccated coconut toasted chips into savoury recipes is a deliciously creative move.
Below, we’ll explore five savoury recipes where these chips shine—whether you want a quick snack, a side dish, or a main meal. Each recipe highlights how easy it is to use coconut in ways beyond the usual sweet treats.
1. Coconut-Crusted Chicken Bites
Why it works:
The natural crunch and light sweetness of toasted coconut chips provide the perfect coating for chicken, delivering a balanced contrast of flavours.
Ingredients:
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500g chicken breast, cut into bite-sized pieces
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1 cup desiccated coconut toasted chips
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½ cup breadcrumbs
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2 eggs, beaten
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½ tsp paprika
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Salt and pepper to taste
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Olive oil spray
Method:
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Preheat oven to 200°C (fan 180°C).
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Mix coconut chips and breadcrumbs in a bowl with paprika, salt, and pepper.
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Dip chicken pieces into the beaten eggs, then roll in the coconut mixture.
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Place on a lined baking tray, spray lightly with olive oil, and bake for 20 minutes until golden brown.
Serving tip:
Pair with a yoghurt-based dip or a spicy sriracha mayo for a crowd-pleasing appetiser.
2. Coconut-Infused Vegetable Stir-Fry
Why it works:
Adding coconut toasted chips to stir-fried vegetables enhances texture and creates a tropical-inspired twist on a weekday classic.
Ingredients:
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2 tbsp sesame oil
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1 onion, sliced
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2 peppers, sliced
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1 courgette, chopped
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100g tenderstem broccoli
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2 tbsp soy sauce
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1 tbsp rice vinegar
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½ cup desiccated coconut toasted chips
Method:
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Heat sesame oil in a wok and sauté onion until softened.
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Add peppers, courgette, and broccoli, cooking for 5–6 minutes.
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Stir in soy sauce and rice vinegar.
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Toss in coconut chips just before serving to preserve crunch.
Serving tip:
Serve with jasmine rice or noodles for a complete, satisfying meal.
3. Coconut and Herb Quinoa Salad
Why it works:
This light yet filling salad combines wholesome quinoa with the crispiness of coconut chips, making it an ideal lunch option or side dish.
Ingredients:
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200g cooked quinoa
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1 cucumber, diced
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1 red onion, finely chopped
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1 handful fresh parsley, chopped
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1 handful fresh mint, chopped
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Juice of 1 lemon
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2 tbsp olive oil
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½ cup desiccated coconut toasted chips
Method:
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In a large bowl, mix quinoa with cucumber, onion, parsley, and mint.
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Whisk together lemon juice and olive oil, then drizzle over the salad.
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Fold in coconut toasted chips for crunch and serve chilled.
Serving tip:
Perfect with grilled fish or halloumi for a balanced, flavourful meal.
4. Spiced Coconut Lentil Soup
Why it works:
Coconut toasted chips make an excellent garnish for soups, adding a contrasting bite to creamy textures.
Ingredients:
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1 tbsp coconut oil
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1 onion, diced
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2 garlic cloves, minced
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1 tsp turmeric
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1 tsp cumin
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250g red lentils, rinsed
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1 litre vegetable stock
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½ cup desiccated coconut toasted chips
Method:
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Heat coconut oil in a large pot and sauté onion and garlic until fragrant.
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Stir in turmeric and cumin, cooking for 1 minute.
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Add lentils and vegetable stock, then simmer for 25 minutes until thick.
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Blend for a smooth finish or leave chunky if preferred.
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Top each bowl with coconut chips before serving.
Serving tip:
Serve with warm naan or crusty bread for a comforting dinner.
5. Coconut and Chilli Roasted Cauliflower
Why it works:
The mild, nutty flavour of cauliflower pairs perfectly with the spice of chilli and the crunch of coconut chips, creating an easy yet exciting side dish.
Ingredients:
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1 large cauliflower, cut into florets
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2 tbsp olive oil
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1 tsp chilli flakes
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½ tsp smoked paprika
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Salt to taste
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½ cup desiccated coconut toasted chips
Method:
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Preheat oven to 200°C (fan 180°C).
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Toss cauliflower florets in olive oil, chilli flakes, paprika, and salt.
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Spread on a baking tray and roast for 25 minutes until golden.
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Sprinkle with coconut toasted chips before serving.
Serving tip:
This dish works brilliantly as part of a mezze spread or alongside grilled meats.
Final Thoughts
Desiccated coconut toasted chips may be small, but their culinary potential is enormous. These five savoury recipes showcase just how versatile they can be, whether you’re after a hearty main, a quick snack, or an inventive side. By bringing extra crunch, nuttiness, and character to everyday meals, coconut toasted chips deserve a permanent place in your UK kitchen cupboard.