Coconut chips
Votes: 5
Time: 20 min.
Complexity: easily
Complexity: easily
Coconut chips - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 coconut with brown, fuzzy skin
- 1 - 2 teaspoons powdered sugar
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Cooking the dish according to the recipe:
- Using a knitting needle, poke holes in the black spots of the coconut. Drain the coconut water into a separate container.
Place the coconut on a towel and crack it with a kitchen hammer. Cut away the coconut flesh, leaving the thin skin on the surface.
Using a vegetable peeler, shave the coconut flesh into thin strips. - Mix 2 cups of coconut flakes with 1–2 teaspoons of powdered sugar. Place the coconut flakes on a parchment-lined baking sheet and spread evenly.
Bake the coconut flakes in a preheated oven at 150°C, stirring occasionally, until golden brown, 20-25 minutes.
Serve coconut chips with fruit ice cream or fried green beans.
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