Coconut chips

AT A GLANCE

  • Serves 8 people

  • 1 (650 gm) coconut
01   Preheat oven to 200C. Drain the coconut by using a hammer and screwdriver to pierce a few holes in the ‘eyes’ of the coconut, reserving the coconut water for another use. Using a hammer, give a few hard hits around the equator until coconut splits in half, then remove flesh. Using a small sharp knife, remove the brown rind from the flesh and discard, then using a peeler, pare the white flesh into long thin strips. Place on a baking tray and bake for 25 minutes or until lightly toasted and crisp. Season with sea salt. Serve warm or at room temperature.
Note Serve as a snack with hurricane snow cones.

Recipe:

ANDY HARRIS

Photography:

CHRIS CHEN

Styling:

ANDY HARRIS AND VANESSA AUSTIN

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