Chile Toasted Coconut Strips

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Servings: 1 Difficulty: Intermediate
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Crispy, salty-sweet coconut ribbons with a warm chili kick
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These Chile Toasted Coconut Strips are the ultimate crunchy snack, blending the natural sweetness of fresh coconut with a gentle heat from chili powder. The process of toasting the coconut strips in the oven brings out a deep, nutty aroma and a delicate crispness that holds up beautifully. The addition of coarse salt and a hint of lime juice balances the richness, creating a flavor profile that is both savory and slightly sweet. Perfect for sprinkling over salads, mixing into trail mix, or enjoying straight from the bowl while watching a movie, this recipe transforms a simple ingredient into a gourmet treat. It’s an easy, vegan-friendly preparation that requires minimal effort for maximum flavor impact.

Chile Toasted Coconut Strips recipe image
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Chile Toasted Coconut Strips

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 88.5

Description

These Chile Toasted Coconut Strips are the ultimate crunchy snack, blending the natural sweetness of fresh coconut with a gentle heat from chili powder. The process of toasting the coconut strips in the oven brings out a deep, nutty aroma and a delicate crispness that holds up beautifully. The addition of coarse salt and a hint of lime juice balances the richness, creating a flavor profile that is both savory and slightly sweet. Perfect for sprinkling over salads, mixing into trail mix, or enjoying straight from the bowl while watching a movie, this recipe transforms a simple ingredient into a gourmet treat. It&# 226;ÂÂs an easy, vegan-friendly preparation that requires minimal effort for maximum flavor impact.

Ingredients

Directions

  1. Preheat the oven to 325 degrees Fahrenheit (163ðC).
  2. Poke holes in the three soft "eyes" at the top of the coconut shell using an ice pick or a long nail.
  3. Drain the coconut milk into a bowl and set aside for another use.
  4. Place the drained coconut on a sheet pan and bake for 10 minutes, or until the shell and flesh begin to separate.
  5. Reduce the oven temperature to 300 degrees Fahrenheit (149ðC).
  6. Remove the coconut from the oven and crack the shell open with a hammer.
  7. Remove and discard the shell, keeping the brown skin on the meat.
  8. Using a vegetable peeler or the slicing side of a box grater, cut the coconut meat into thin strips.
  9. In a bowl, toss the coconut strips with chili powder, coarse salt (to taste), and lime juice.
  10. Arrange the seasoned coconut strips in a single layer on a baking sheet.
  11. Toast in the oven for 10 to 12 minutes, stirring frequently, until golden brown and crisp.
  12. Allow the strips to cool completely on the pan before transferring to an airtight container for storage.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 88.5kcal
% Daily Value *
Total Fat 8.4g13%
Saturated Fat 6.8g34%
Cholesterol 0.0mg0%
Sodium 9.5mg1%
Total Carbohydrate 3.8g2%
Dietary Fiber 1.6g7%
Sugars 1.6g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, chili, toasted, snack, crispy, vegan, spicy, sweet, savory, homemade, chips, ribbons, oven, baking, fresh coconut, lime, salt, crunchy, tropical, healthy snack
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