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Dessert
Asian
About 3 cups
20 minutes
15-20 minutes
Zest the rind from the satsuma tangerines. Peel and slice the tangerines, set aside. Lightly toast the coconut chips in an oven for 10 minutes at 375 degrees. Over medium heat in a small saucepan, add butter, sugar, tangerine juice and zest. Stir mixture until sugar dissolves; remove from heat. Allow to cool slightly and then combine the coconut chips.
Use as a topping for plain white cakes or cupcakes.
