Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
about 1 quart toasted strips
Level:
Easy

Ingredients

Directions

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.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Chile Relleno

Recipe courtesy of Carla Rodriguez

Coconut Cake

Recipe courtesy of Ina Garten

Chile Relleno Casserole

Recipe courtesy of Food Network Kitchen

Coconut Rice

Recipe courtesy of Sandra Lee

Coconut Macarons

Recipe courtesy of Ina Garten

Crispy Chicken Strips

Recipe courtesy of Ree Drummond

French Toast

Recipe courtesy of Robert Irvine

Coconut Scones with Coconut Glaze

Recipe courtesy of Stacy Rae Garwood

Avocado Toasts

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword