- Rating:
- Servings:
- 2
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 1/4 cup Ojai Pixie Tangerines juice freshly squeezed
- 2 teaspoons Ojai Pixie Tangerines zest
- 1 1/2 cups Ojai Pixie Tangerines
- 3 ounces Dried Coconut Chips
- 1/3 cup Brown Sugar
- 1/4 cup Butter
Directions
Zest the rind from the tangerines. Peel and slice the tangerines, set aside. Lightly toast the coconut chips in an oven for 10 minutes at 375 degrees.
Melt butter in a small sauce pan, add sugar, tangerine juice, zest and remove from stovetop. Allow to cool slightly and then combine the coconut chips. The slices go on the top of the cake and frosting for decoration.
Serving Suggestions
Use as a topping for plain white cakes or cupcakes.
