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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My husband and I have spent a fair amount of time in the Caribbean, especially the little island of Bequia. While there, we were introduced to coconut chips, which were served like a munchy mix during happy hour. A bit different, but they can be addictive. A hammer is helpful to crack open the baked coconut. Ingredients:
Directions:
1. Preheat oven to 400 degrees F (200^C/Gas 6).
2. Butter baking sheets.
3. Bore two holes in eyes of coconut using a clean skewer or ice pick.
4. Drain liquid from coconut.
5. Bake coconut until shell cracks, about 15 minutes.
6. Remove coconut meat from shell and peel off brown skin.
7. Using a vegetable peeler, shave coconut into thin slices.
8. Arrange slices on prepared baking sheets and bake until light brown, turning occasionally, about 10 minutes.
9. Sprinkle with salt.
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