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Chile Toasted Coconut Strips

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.7275
Energy (kCal)286.9812
Carbohydrates (g)13.4575
Total fats (g)26.8026
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325°F. | 2. Poke holes in the three soft areas at the top of the coconut with an icepick or hammer and nail. Drain the milk and save for another use. Place the coconut on a baking sheet and bake 10 minutes, or until shell and flesh separate. Reduce oven temperature to 300°F. | 3. Crack open the shell with a hammer. Remove and discard the shell, leaving the brown skin on the coconut meat. Cut the meat into thin strips using a vegetable peeler or slicing side of a grater. Toss in a bowl with the remaining ingredients. | 4. Arrange the seasoned coconut strips in a single layer on a baking sheet. Toast in the oven 10-12 minutes, stirring often, until golden brown. Cool and store in an airtight container. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut 1 283.2 12.184000000000001 2.6639999999999997 26.791999999999998
    chili powder 1 -2 tablespoon 0.0 0.0 0.0 0.0
    salt 1 -2 teaspoon coarse - - - -
    lime juice 1 3.7812 1.2735 0.0635 0.0106

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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