Prep 20 mins
Cook 20 mins
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.
- 1 fresh coconut
- 1 -2 tablespoon chili powder (try chile powder mix)
- 1 -2 teaspoon coarse salt (to taste)
- 1 lime, juice of
- Preheat oven to 325°F.
- 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.
- 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.
- 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!