Minus the coconut oil, whisk all of the ingredients together in a small mixing bowl.
Using the funnel to remove the possibility of making a mess and losing the mixture, pour it into the squeeze bottle.
Set the frying pan on the burner, raising the heat to medium-low. Add the coconut oil to the frying pan, making sure it coats the bottom of the pan.
Waiting until the frying pan is hot and right before the oil begins to sizzle, shake the squeeze bottle before pouring a thin layer into the pan.
Note- The oil will splatter, hence the optional usage of the splatter shield to prevent getting hit and burned.
Now it's time to allow the mixture to cook. Wait for the edges to harden, crisp up, and bubbles to form in the center of the mixture.
When the bubbling has ceased, it’s time to remove the mixture from the burner. Remove the pan from the heat, turning off the burner.
After removing from heat, allow the coral tuile o cool. Don’t remove it from the pan for 2-4 minutes. When cooled down, use the spatula to remove it from the pan. Set it on a paper towel-lined plate to absorb excess oil.
Once the coral tuile has fully cooled, use it as a garnish for your favorite dessert or drink. Enjoy!