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Tropical Trail Mix with Ginger and Coconut

Inspired by Tasting Table's Good Taste.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • ¾ cup shelled raw pistachios
  • ¼ cup finely shredded unsweetened coconut
  • ¼ cup large-flake unsweetened coconut
  • ¾ cups raw walnut halves
  • ¼ cup macadamia nuts optional
  • 1/4 teaspoon Madras curry powder
  • ¼ teaspoon garam masala
  • 1/2 teaspoon ground ginger
  • pinch cayenne
  • 2 tablespoons honey
  • 1 large egg white
  • 3 tablespoons roughly chopped crystallized ginger
  • ¼ cup diced dried mango optional
  • ½ teaspoon coarse sea salt


  1. Preheat the oven to 350°.
  2. On a rimmed baking sheet, place the pistachios, both coconuts and the walnuts and bake until the coconut is lightly toasted, about, 4 minutes. Transfer to a medium heat-safe bowl and stir in the macadamia nuts (if using), curry powder, garam masala, ground ginger, cayenne, honey, egg white, ginger, mango, and sea salt.
  3. Return the coconut-nut mixture to the rimmed baking sheet and bake until golden-brown, about 10 minutes. Set the baking sheet on a wire rack to cool completely. Break the nut clusters up with your hands and store in an airtight container for consumption throughout the week!