With toasted sweetened coconut, zingy lemon zest, and crunchy poppy seeds, this shake makes a perfect dessert topper. Sprinkle a little on lemon pound cake with a small dollop of lightly sweetened whipped cream or coconut sorbet. Store in an airtight container, at room temperature, for one month.
- Yield: 1 cup
- 1 cup sweetened shredded coconut
- 1 strip lemon zest, thinly sliced then chopped
- 2 teaspoons poppy seeds
- Preheat oven to 350°F. Spread the coconut, lemon zest, and poppy seeds on a small, rimmed baking sheet.
- Toast, stirring frequently, until most of the coconut is golden-brown, 10 to 12 minutes.