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    You are in: Home / Recipes / Chile Toasted Coconut Strips Recipe
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    Chile Toasted Coconut Strips

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Sharon123's Note:

    An unusual and interesting change from the usual nuts and crackers! Adapted from Cooking With Too Hot Tamales cookbook. This fits into the Southern category because coconuts are grown in Florida and also the Mexican/TexMex category because the chili powder is used.

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    Ingredients:

    Yield:

    cups, a ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F.
    2. 2
      Poke holes in the three soft areas at the top of the coconut with an icepick or hammer and nail. Drain the milk and save for another use. Place the coconut on a baking sheet and bake 10 minutes, or until shell and flesh separate. Reduce oven temperature to 300°F.
    3. 3
      Crack open the shell with a hammer. Remove and discard the shell, leaving the brown skin on the coconut meat. Cut the meat into thin strips using a vegetable peeler or slicing side of a grater. Toss in a bowl with the remaining ingredients.
    4. 4
      Arrange the seasoned coconut strips in a single layer on a baking sheet. Toast in the oven 10-12 minutes, stirring often, until golden brown. Cool and store in an airtight container. Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Chile Toasted Coconut Strips

    Serving Size: 1 (455 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 359.6
     
    Calories from Fat 302
    83%
    Total Fat 33.5 g
    51%
    Saturated Fat 29.5 g
    147%
    Cholesterol 0.0 mg
    0%
    Sodium 620.3 mg
    25%
    Total Carbohydrate 16.9 g
    5%
    Dietary Fiber 9.6 g
    38%
    Sugars 6.4 g
    25%
    Protein 3.5 g
    7%

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