Lemon, poppy, and coconut shake recipe

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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
How to Make It
  1. Preheat oven to 350°F. Spread the coconut, lemon zest, and poppy seeds on a small, rimmed baking sheet.
  2. Toast, stirring frequently, until most of the coconut is golden-brown, 10 to 12 minutes.

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