Fresh coconut, sliced and lightly toasted. Highlighted with a sprinking of salt and chilie.
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.
If you have an even split on the coconut shell save it and use it to serve in. Roll up a napkin and form it into a ring to get it to stand up on the table.
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 8|
|Calories from Fat: 151 (84%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 310.2mg||11 %|
|Potassium 201.1mg||5 %|
|Total Carbohydrate 8.5g||3 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 3.7g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 180
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