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recipe
All Natural Rainbow Sprinkles
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While it’s easy to buy a jar of sprinkles at the grocery store, it’s a lot of fun to make your own! This recipe comes from a colorful cookbook by Kat Odell called Unicorn FoodBeautiful Plant-Based Recipes to Nurture your Inner Magical Beast.  The secret ingredient? Shredded coconut! Use these healthy sprinkles for topping cakes, cupcakes, and other desserts, or swirl them into your cookie batter or yogurt.

This recipe is included in our “Eat the Rainbow” Kitchen Academy Box, fit for all unicorns. 

Gather Ingredients

To Make a Bright Pink Dye:

To Make a Green Dye:

To Make Purple-Blue:

To Make Yellow-Gold

Cooking Instructions

Step 1

Preheat the oven to the lowest temperature.

Step 2

Divide 3 cups shredded, unsweetened coconut among six small bowls (or fewer if you plan to use fewer colors). Working one bowl at a time, drop a small amount of the first dye onto the coconut and stir; add a bit more dye if needed to reach the desired color (you don’t want the coconut to be very wet; use just enough dye to tint it). Repeat with the remaining bowls of coconut and the remaining dyes until each bowl of coconut is tinted a different color.

Step 3

Spread out the tinted coconut in a single layer on a rimmed baking sheet (or two), being sure to keep the different colors separate. Bake until the coconut is completely dry to the touch, about 1 hour.

Step 4

Let cool completely, then transfer the coconut sprinkles to an airtight container to combine. Natural Rainbow Sprinkles will keep, in an airtight container at room temperature, for up to 1 month.

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