Sunday, August 12, 2007

Coconut Chips

Coconut Chips Recipe


coconuts and refined sugar


sharp knife
mechanical slicer
carajay/sauce pan
stainless steel spoon
Packaging Material: Paper/Polyethylene or Paper/Foil/Polyethylene bags


Pierce eyes of the coconut and allow water to drain.
Preheat oven at 177oC (350°F) and put dewatered coconut until it cracks.
Remove the coconut meat from the shell and parings.
Slice the coconut meat with a peeler.
Mix thoroughly 2 parts slices with 1 part sugar.
Stand for 30 minutes and drain.
Dry in drier at 70oC (158°F) for 2 hours.
Toast in oven till golden brown.

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