Chile Toasted Coconut Strips
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 325 degrees
2
Poke holes in the three soft areas at the top of the coconut shell with an ice pick or nail
3
Drain the milk and save for another use
4
Place the coconut on a sheet pan and bake 10 minutes, until shell and flesh separate
5
Reduce oven to 300 degrees
6
Crack the shell open with a hammer
7
Remove and discard shell, leaving the brown skin on
8
Cut the coconut meat into thin strips using a vegetable peeler or slicing side of the grater
9
Toss in a bowl with remaining ingredients
10
Arrange the seasoned coconut strips in a single layer on a baking sheet
11
Toast oven, 10 to 12 minutes, stirring frequently, until golden brown
12
Cool and store in an airtight container