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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
- 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 possibly nail. Drain the lowfat milk and save for another use.
- Place the coconut on a sheet pan and bake 10 min, till shell and flesh separate. Reduce oven to 300 degrees.
- Crack the shell open with a hammer. Remove and throw away shell, leaving the brown skin on.
- 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.
- 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.
- This recipe yields about 1 qt toasted strips.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 221g | |
| Calories 733 | |
| Calories from Fat 579 | 79% |
| Total Fat 69.16g | 86% |
| Saturated Fat 61.32g | 245% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2401mg | 100% |
| Potassium 745mg | 21% |
| Total Carbs 31.84g | 8% |
| Dietary Fiber 18.7g | 62% |
| Sugars 12.86g | 9% |
| Protein 6.94g | 11% |
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