Creative Dessert Recipes with Toasted Coconut Chips

Coconut has long been a beloved ingredient in baking and desserts across the UK. Its tropical aroma and subtle sweetness make it an excellent addition to everything from traybakes to puddings. While shredded coconut is common, desiccated coconut toasted chips offer a more intense flavour and satisfying crunch that can elevate ordinary recipes into something truly memorable.

If you’re looking for ways to get creative in the kitchen, these recipes showcase how toasted coconut chips can bring texture, depth, and a touch of indulgence to your desserts.

Why Choose Desiccated Coconut Toasted Chips?

Desiccated coconut toasted chips are different from standard desiccated coconut. They are slightly thicker, gently toasted, and have a rich nutty taste. This extra crunch not only enhances texture but also adds visual appeal to your desserts. They’re versatile, affordable, and widely available in UK supermarkets and health food shops.

1. Coconut & Dark Chocolate Bark

This no-bake dessert is both simple and impressive. Perfect for gifting or an after-dinner treat, it combines the richness of dark chocolate with the crispiness of toasted coconut chips.

Ingredients:

• 200g dark chocolate

• ½ cup desiccated coconut toasted chips

• 2 tbsp dried cranberries or raisins

Method:

1. Melt the dark chocolate using a bain-marie or microwave in short bursts.

2. Spread evenly over a parchment-lined tray.

3. Sprinkle toasted coconut chips and dried fruits on top.

4. Chill in the fridge until set, then break into pieces.

This treat delivers a delightful balance of bitterness from the chocolate and natural sweetness from the coconut.

2. Coconut-Infused Sticky Toffee Pudding

A British classic with a tropical twist. By incorporating desiccated coconut toasted chips into the sponge and topping, you add crunch and aroma to this comforting dessert.

Ingredients:

• 175g dates, chopped

• 1 tsp bicarbonate of soda

• 200ml boiling water

• 85g butter

• 140g light muscovado sugar

• 2 eggs

• 200g self-raising flour

• ½ cup desiccated coconut toasted chips

Method:

1. Soak dates in boiling water with bicarbonate of soda.

2. Beat butter and sugar until creamy, then add eggs.

3. Fold in flour, soaked dates, and half the toasted coconut.

4. Bake at 180°C for 30–35 minutes.

5. Serve with toffee sauce and sprinkle the remaining coconut chips on top.

The result is a rich, moist pudding with an extra layer of texture that complements the toffee sauce beautifully.

3. No-Bake Coconut Cheesecake Pots

If you’re after something quick and fuss-free, individual cheesecake pots with toasted coconut chips make an elegant option.

Ingredients:

• 200g digestive biscuits

• 75g melted butter

• 300g cream cheese

• 200ml double cream

• 100g icing sugar

• 1 tsp vanilla extract

• ½ cup desiccated coconut toasted chips

Method:

1. Crush biscuits and mix with melted butter to form the base. Press into small serving glasses.

2. Beat cream cheese, double cream, icing sugar, and vanilla until smooth.

3. Spoon over the biscuit base.

4. Top generously with toasted coconut chips before serving.

These pots are creamy, crunchy, and ideal for dinner parties.

4. Coconut & Mango Eton Mess

Give this traditional English dessert a tropical spin with toasted coconut and ripe mango.

Ingredients:

• 300ml double cream

• 2 tbsp sugar

• 4 meringue nests, crushed

• 1 mango, diced

• ½ cup desiccated coconut toasted chips

Method:

1. Whip cream with sugar until soft peaks form.

2. Fold in crushed meringues and diced mango.

3. Layer into bowls and finish with toasted coconut chips.

The crunch of the coconut adds a delightful contrast to the soft cream and juicy mango.

5. Coconut Banoffee Pie Cups

A modern twist on banoffee pie, these cups combine banana, toffee, cream, and toasted coconut chips.

Ingredients:

• 200g crushed biscuits

• 75g melted butter

• 2 bananas, sliced

• 150g dulce de leche

• 300ml whipped cream

• ½ cup desiccated coconut toasted chips

Method:

1. Mix crushed biscuits with butter to form the base in small cups.

2. Layer with sliced bananas and a spoonful of dulce de leche.

3. Top with whipped cream and toasted coconut chips.

Each spoonful brings together sweetness, creaminess, and crunch in perfect harmony.

Tips for Using Desiccated Coconut Toasted Chips

• Toast lightly if needed: Even pre-toasted chips benefit from a quick heat in a dry pan for a fresher crunch.

• Store correctly: Keep in an airtight container to prevent sogginess.

• Pair with bold flavours: Coconut pairs beautifully with chocolate, caramel, and tropical fruits like mango or pineapple.

Final Thoughts

Desiccated coconut toasted chips are more than just a garnish—they can transform everyday desserts into standout creations. Whether you’re reinventing a British classic like sticky toffee pudding or creating fuss-free cheesecakes, these crunchy little chips provide depth, texture, and a touch of tropical flair.

Next time you’re in the baking aisle, pick up a packet of toasted coconut chips and experiment with these recipes. You’ll soon discover that a simple ingredient can inspire endless creativity in the kitchen.