If you don’t have any leftover cooked barley you can whip up a batch by using the white rice setting on your rice cooker with 1 cup pearl barley, 3 cups water and 1/4 teaspoon salt. If you don’t have a rice cooker, you can do it on the stovetop as well, using the same proportions. Just boil 3 cups of water and add 1 cup of pearl barley and the salt. Cover it, get it boiling again, then lower the heat. Simmer, covered, for about 45 minutes. Both of these options yield about 3 cups cooked barley.
I like Bob’s Red Mill Coconut Flakes since they’re large and offer amazing texture, but shredded coconut will work quite nicely as well.
I use the same technique to toast coconut or nuts. I use either a small cast iron or medium non-stick skillet over very low heat (This equates to a 2 out of 10 on my electric stove), and I keep them moving so they don’t burn.
The serving size in the pictures is 1 1/4 cups, which matches up with the nutrition facts.