Chile Toasted Coconut Strips
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Chile Toasted Coconut Strips
  Coconut    Chiles  
Last updated 6/12/2012 12:59:19 AM. Recipe ID 22265. Report a problem with this recipe.
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      Title: Chile toasted coconut strips
 Categories: Toohot
      Yield: 4 Servings
 
      1    Fresh coconut
      1    To 2 tablespoons chile
           Powder
      1    To 2 teaspoons coarse salt,
           Or 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 oven, 10 to 12 minutes, stirring frequently, until
  golden brown. Cool and store in an airtight container.
  
  Yield: about 1 quart toasted strips
  
  




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Recipe ID 22265 (Apr 03, 2005)

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