Coconut + Turron


Recipe provided by Chef Crusco Catering in Austin, TX


  • Coconut – Shredded and toasted
  • Turron – Preferably from Alicante, Spain (can be purchased at Phoenicia Bakery on Burnet Rd.)


  1. Toast the Coconut in an oven until golden brown.
  2. Roughly chop the Turron into 1/4 inch pieces.
  3. Mix the Coconut and Turron in a bowl until thoroughly combined.
  4. Use the mixture to top Gelato, Sundaes, Cakes (Tres Leches), Chocolate Truffles and almost any baked goods.