- 1 fresh coconut
- 1 to 2 tablespoons chile powder
- 1 to 2 teaspoons coarse salt, or to taste
- Juice of 1 lime
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.
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.