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Receta Chile Toasted Coconut Strips
by Global Cookbook

Chile Toasted Coconut Strips
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Ingredientes

  • 1 x Fresh coconut
  • 1 Tbsp. Chile pwdr to 2 tbsps
  • 1 tsp Coarse salt or possibly more to taste Juice of 1 lime

Direcciones

  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 possibly nail. Drain the lowfat milk and save for another use.
  3. Place the coconut on a sheet pan and bake 10 min, till shell and flesh separate. Reduce oven to 300 degrees.
  4. Crack the shell open with a hammer. Remove and throw away shell, leaving the brown skin on.
  5. Cut the coconut meat into thin strips using a vegetable peeler or possibly slicing side of the grater. Toss in a bowl with remaining ingredients.
  6. Arrange the seasoned coconut strips in a single layer on a baking sheet. Toast in the oven, 10 to 12 min, stirring frequently, till golden. Cold and store in an airtight container.
  7. This recipe yields about 1 qt toasted strips.