Recipe provided by Chef Crusco Catering in Austin, TX
Ingredients
- Coconut – Shredded and toasted
- Turron – Preferably from Alicante, Spain (can be purchased at Phoenicia Bakery on Burnet Rd.)
Directions
- Toast the Coconut in an oven until golden brown.
- Roughly chop the Turron into 1/4 inch pieces.
- Mix the Coconut and Turron in a bowl until thoroughly combined.
- Use the mixture to top Gelato, Sundaes, Cakes (Tres Leches), Chocolate Truffles and almost any baked goods.
