ADD oil and mix. (Heat coconut oil slightly, if hard.)
ADD coconut cream until mixture crumbles nicely.
DROP in little piles (the size of a quarter), on an oiled cookie sheet or parchment paper.
BAKE at 325F for 5 minutes.
ROTATE cookie sheets, BAKE 5 more minutes.
STIR. BAKE 5 more minutes, if needed.
COOL and CHOP into smaller pieces.
STORE in airtight bag or container. May freeze for later use.
CRUMBLE on top of thickened fruit just before serving.
FOR a SOFTER topping, if you're in a hurry, skip the pre-baking step.
CRUMBLE the mixed soft topping over your thickened fruit.
BAKE at 350F for 30 minutes or until golden.
COOL slightly before serving.