Coconut slices make a fabulous and healthful snack or dessert. You can also toss the slices into a salad for added crunch and a unique flavor, just like in this salad: Thai Pomelo Shrimp Salad.

These coconut slices keep well in the fridge for about a week. After that they get moldy. It’s best to separate them into smaller batches and keep them in the freezer, and always in a glass container.

CoconutSlices1

 

Coconut Slices
 
Prep time
Cook time
Total time
 
Time to prepare: 15 minutes
Time to cook: 20-50 minutes depending on how easy it is to get the flesh separated from the shell
Equipment: screwdriver.
Author:
Ingredients
  • An old (as in mature, brown) coconut, not the young green coconut
How To Make
  1. Pre-heat the oven to 350F or 175C .
  2. Punch 3 holes in the “eye” of the coconut (located on top of the coconut) with the screwdriver.
  3. Pour out the coconut water into a glass and taste it – if it has a foul taste, the coconut is gone bad and cannot be used. The coconut water is highly nutritious; full of electrolytes and potassium.
  4. Crack it open by throwing it hard on the ground (like concrete, not a wooded floor).
  5. Try to lift the coconut flesh off the shell with a knife. If it’s too hard, pop it into preheated oven for 30 minutes – this way the coconut will come off easily.
  6. Slice the coconut into thick pieces, trying your best to maintain the same thickness for each piece.
  7. Lay it out on parchment paper, pieces well spaced out so they don’t touch each other too much .
  8. Roast for 20-30 minutes or until brown. It’s best to babysit them towards the end as they can burn really quickly.
Notes
Modifications:

Low-FODMAP: Only eat ¼ cup at a time.
 

Coconut Slices4 Coconut Slices7 Coconut Slices3

Coconut Slices6 Coconut Slices2

Join the discussion One Comment

Leave a Reply