This sweet yet savory side dish is a quick and easy way to bring Island flavors to mealtime.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
If you don’t use fresh gingerroot quickly, tightly wrap and freeze it, unpeeled, up to 6 months. To use frozen gingerroot, slice off a piece and return the rest to the freezer.
To toast coconut, spread evenly on ungreased cookie sheet and bake in 350ºF oven 5 to 7 minutes, stirring occasionally, until golden brown.
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