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Recipe Name: Chile Toasted Coconut Strips Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 8

1 Fresh coconut
1 Tablespoon(s) Chile powder, up to 2
1 Teaspoon(s) Coarse salt, or to taste up
to 2
1 Lime, Juice of
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. Recipe by: TWO HOT TAMALES Posted to MC-Recipe Digest V1
#1009 by Meg Antczak <> on Jan 14, 1998

Nutrition (calculated from recipe ingredients)
Calories: 326
Calories From Fat: 239
Total Fat: 26.5g
Cholesterol: 79.5mg
Sodium: 355.8mg
Potassium: 196.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 19.8g

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