Are these sprinkles vegan?

Yes! The only ingredient is unsweetened shredded coconut, colored with fruit juices and plant-based powders. No dairy, no eggs, no animal-derived ingredients.

Are they gluten-free?

Yes, all of the ingredients are naturally gluten-free. Just make sure your shredded coconut is certified gluten-free if you're baking for someone with celiac disease.

Do they taste like coconut?

The base is unsweetened shredded coconut, so yes there is a subtle coconut flavor. It's mild enough that most people don't notice it once they're on top of a frosted cake or mixed into a bowl.

Can I make them in the oven or a dehydrator?

I've only personally tested the air-dry method, so I can't speak to exact times or temps for other methods, but they may work in a dehydrator or oven on it's lowest temperature. The risk is accidentally toasting the coconut, which would mess with the vibrance of the colors.

Why are my sprinkles clumping?

They weren't fully dry before storing. Make sure they're COMPLETLEY dry to the touch before transferring to a container. Spreading them out in a single layer and giving them plenty of time is the key.

Can I use fresh fruit instead of frozen?

Yes, fresh fruit works fine. Frozen fruit is convenient and tends to release more juice so that's what I recommend.

How far in advance can I make these?

They can last 2-3 weeks if stored in the fridge in separate airtight containers, so make a big batch and keep them on hand for whenever you need a little color.

Dye-Free Sprinkles (Homemade Coconut Recipe)

Description

Make your own dye-free sprinkles from shredded coconut, naturally colored with fruit and plant powders. No sugar, no artificial dyes — just pure rainbow fun!

Ingredients

Scale

Pink

1/4 cup frozen raspberries (or for an even brighter pink, pitaya puree)
1/4 cup unsweetened shredded coconut

Purple

1/4 cup frozen blueberries
1/4 cup unsweetened shredded coconut

Yellow

1/2 tsp ground ground turmeric
1 tsp water
1/4 cup unsweetened shredded coconut

Green

1/4 tsp spirulina powder
1 tsp water
1/4 cup unsweetened shredded coconut

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Instructions

For the pink and purple:

Microwave the berries to defrost.
Press through a sieve extract just the juice.
Add 1 tbsp of juice to the coconut, and stir to coat.
Spread on a paper towel-lined plate.

For the yellow and green:

Mix the spirulina/turmeric with the water.
Add the coconut, and stir to coat.
Spread on a paper towel-lined plate.

To dry out:

Leave uncovered in the fridge or on the counter for 24 hours until COMPLETELY dry to the touch.
Transfer to an airtight container in the refrigerator. Use within 1 week.

Notes

For blue: use blue spirulina powder and follow the same process as green/yellow.

For orange: use 1 tbsp carrot juice and follow the process of pink/purple.

Keywords: cake, birthday, funfetti, vegan, no sugar, dye free, homemade, coconut, blue, organic, purple, pink, green, yellow, healthy, smash cake