Chile Toasted Coconut Strips

1. 1

   Preheat oven to 325F.

2. 2

   Poke holes in the three soft areas at the top of the coconut with an icepick or hammer and nail.

3. 3

   Drain the milk and save for another use.

4. 4

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

5. 5

   Reduce oven temperature to 300F.

6. 6

   Crack open the shell with a hammer.

7. 7

   Remove and discard the shell, leaving the brown skin on the coconut meat.

8. 8

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

9. 9

   Toss in a bowl with the remaining ingredients.

10. 10

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

11. 11

    Toast in the oven 10-12 minutes, stirring often, until golden brown.

12. 12

    Cool and store in an airtight container.

13. 13

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.