posted on Nov, 28 2010 @ 02:09 PM
This has to be the easiest recipe since boiled water. Take a husked coconut, pierce the 'eyes' of the coconut and drain off the water. Put the
coconut in the oven or toaster oven on 300 degrees F. and bake for 20 minutes. Take it out, let it cool to room temp. Strike the coconut shell
with the back of a cleaver until it cracks into pieces. The baking will have separated the coconut meat from the shell somewhat. Push a spoon
between the mean and the shell and pop the meat free.
Slice the coconut meat into 1/4" - 3/8" wide slices. Put on a cookie sheet and salt. Onion salt is often a no-go. Garlic salt is nasty, take my
word for it. Seasoning salt works. Plain salt is best. When the coconut meat bakes, the sweetness becomes more prevalent. Salt + sweet = yum.
It sorta tastes like theater popcorn that has been slathered with salt and "butter flavoring". ewg.
Long ago I worked in a famous theatre in downtown Hollywood. They served popcorn with "butter flavoring" that came in a 5-gallon bucket and was a
solid at room temperature. It was salty, yellow grease and it tasted wonderful. This snack is wholesome, nutritious and much tastier and yet
healthier than the theater popcorn.
Of late, I've taken to carrying this snack when I'm on a trike ride, hike on the bluff, or rowing in the sea. It's like pemmican lite. Good stuff.
edit on 28/11/10 by argentus because: (no reason given)
edit on 28/11/10 by argentus because: salt expansion