Roasted Coconut Slices

A simple, elegant addition to a thyroid diet.

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This is a great snack idea as much as a unique add-on to salads.

Roasted Coconut Slices
 
Equipment: a screwdriver, a hammer, a kitchen cloth, parched paper
Author:
Ingredients
  • An old (as in mature, brown) coconut
How To Make
  1. Pre-heat the oven to 350F or 175C.
  2. Punch 3 holes in the “eye of the coconut” with a screw driver.
  3. Pour out the coconut water into a glass and taste it – if it has a foul taste, the coconut is gone and cannot be used. The coconut water is highly nutritious; full of electrolytes and potassium.
  4. Wrap the coconut in a towel or a kitchen cloth and pound it with a hammer to crack it open.
  5. Use a knife to lift the coconut flesh away from the shell.
  6. If it’s too hard to separate the coconut flesh from the shell, pop the coconut into a pre-heated oven for about 30 min. This makes the separation much easier.
  7. Slice the coconut into thick pieces, trying your best to maintain the same thickness for each piece.
  8. Lay it out on parched paper, pieces well spaced out so they don’t touch each other too much.
  9. Roast for 20-30 minutes or until brown in color.
These coconut slices keep well in the fridge for about a week, after that they get moldy. It’s recommended to separate them into smaller batches and keep them in a freezer, always in a glass (not plastic) container.

Coconut slices make a fabulous snack, especially for people who are on the Thyroid Diet, but not only. You can also toss the slices into a salad; they add crunch and a unique flavor. Yum!

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