Sauces & Seasonings
About 2 cups
15 minutes
20 minutes
Melissa's Corporate Chefs
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
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.
Use as a topping for plain white cakes or cupcakes.
