Tonight I prepared How Sweet Eat’s Toasted Coconut Tilapia with Pomegranate Salsa. The resulting tilapia was sweet and crunchy, and the pomegranate salsa was a refreshing addition. Her recipe calls for 1/3 cup of coconut. Somehow I went through nearly half a bag. A fair amount of it ended up all over my kitchen. Next time I should be more careful not to burn it as well! Lol.