Serves 4 to 6
Preheat oven to 350° F.
Cut baguette in half horizontally, without cutting all the way through.
In a tall container, combine parsley, garlic, coconut oil, olive oil, coconut vinegar, chili flakes and salt. Blend with an immersion blender until well mixed but not completely smooth.
Place bread on baking sheet and spread mixture evenly on cut sides. Close bread and bake for 10 minutes. Open bread and bake until toasted, about 5 minutes.
Cut into 2-inch pieces and serve warm.
Reprinted from Coconut Every Day: Cooking with Nature's Miracle Superfood (Pintail; June 3, 2014). Photos: © Kathleen Finlay. Recipe: © Sasha Seymour, 2014.