How to Make Coconut Flakes (Coconut Chips)

How to Make Coconut Flakes (Coconut Chips)

Kunle mabo

Ingredients:

• 1 mature coconut
• A peeler or mandolin
• An oven or dehydrator
• Optional: Hammer or mallet

Step-by-Step Method:

1. Crack Open the Coconut:

   • Choose one of the following methods to open the coconut:
     • Use a hammer and hit along the middle of the coconut, twisting it as you hit (hold it firmly with a kitchen towel underneath to prevent sliding).
     • Alternatively, place the whole coconut in the freezer overnight and then follow the same process.
   • Open the coconut over a bowl to collect and save the coconut water (which you can drink).

2. Gather the Coconut Meat:

   • Use a butter knife to gently separate the meat from the shell. Some bits may break, which is normal.
   • If you prefer an easier method, use a specific ‘coconut tool’ or the freezer hack mentioned above.

3. Shape the Coconut Chips:

   • Use a peeler or mandolin to slice the coconut meat into thin strips. Aim for uniform thickness.
   • You can adjust the size of the chips according to your preference.

4. Dehydrate the Coconut Chips:

   • Place the coconut strips on a baking sheet lined with parchment paper.
   • If using an oven, set it to the lowest temperature (around 140°F or 60°C) and dehydrate the chips for several hours until they are dry and crispy.
   • If you have a dehydrator, follow the manufacturer’s instructions for drying time and temperature.

5. Toast the Coconut Flakes (Optional):

   • To add extra flavor, you can toast the coconut chips:
     • Preheat your oven to 350°F (180°C).
     • Spread the coconut flakes on a baking sheet.
     • Toast for 3-4 minutes, watching closely to prevent burning.
     • Serve and enjoy!

Storing Instructions:

• Store your homemade coconut chips in an airtight container at room temperature.
• They should stay fresh for several weeks.

Now you have a batch of delicious coconut chips ready to enhance your culinary creations! 🌴🥥