Chile Toasted Coconut Strips

1. 1

   Preheat the oven to 325 degrees.

2. 2

   Poke holes in the three soft areas at the top of the coconut shell with an ice pick or nail.

3. 3

   Drain the milk and save for another use.

4. 4

   Place the coconut on a sheet pan and bake 10 minutes, until shell and flesh separate.

5. 5

   Reduce oven to 300 degrees.

6. 6

   Crack the shell open with a hammer.

7. 7

   Remove and discard shell, leaving the brown skin on.

8. 8

   Cut the coconut meat into thin strips using a vegetable peeler or slicing side of the grater.

9. 9

   Toss in a bowl with remaining ingredients.

10. 10

    Arrange the seasoned coconut strips in a single layer on a baking sheet.

11. 11

    Toast oven, 10 to 12 minutes, stirring frequently, until golden brown.

12. 12

    Cool and store in an airtight container.

No additional tips available.