Toasted Salted Coconut
Toasted Salted Coconut is an easy dinner. Made with 1 uncracked fresh coconut and salt, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Heat oven to 425Β°.
Pierce at least 1 eye of coconut with an ice pick or nail and hammer.
Drain liquid.
Bake coconut about 15 minutes, or until shell cracks.
Remove from oven.
When cool enough to handle, rap nut with a hammer to break open.
Pull meat away from shell; discard shell.
Working over a baking sheet and using a vegetable peeler, shave meat into long, thin strips. Separate shavings evenly over baking sheet.
Bake 30 to 40 minutes, tossing occasionally, until shavings are a light golden brown (shavings will not cook evenly; some will brown, some will only have brown tips).
Remove from oven and pour onto a large sheet of wax paper.
Sprinkle hot coconut with salt.
Cool completely before storing in an airtight container. Yield
About 8 cups.
π· Perfect Pairings
Complete your meal with these
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