Chile Toasted Coconut Strips Recipe - Cooking Index
Chile Toasted Coconut Strips Recipe - Cooking Index
| 1 | Fresh coconut | |
| 1 tablespoon | 15ml | Chile powder - to 2 tbsps |
| 1 teaspoon | 5ml | Coarse salt - or more to taste |
| Juice of 1 lime |
Preheat the oven to 325 degrees.
Poke holes in the three soft areas at the top of the coconut shell with an ice pick or nail. Drain the milk and save for another use.
Place the coconut on a sheet pan and bake 10 minutes, until shell and flesh separate. Reduce oven to 300 degrees.
Crack the shell open with a hammer. Remove and discard shell, leaving the brown skin on.
Cut the coconut meat into thin strips using a vegetable peeler or slicing side of the grater. Toss in a bowl with remaining ingredients.
Arrange the seasoned coconut strips in a single layer on a baking sheet. Toast in the oven, 10 to 12 minutes, stirring frequently, until golden brown. Cool and store in an airtight container.
This recipe yields about 1 quart toasted strips.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6294 broadcast 12-24 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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