Chile Toasted Coconut Strips

Jun 04, 2023June 4, 20230 17

Spicy and flavorful Chile Toasted Coconut Strips to satisfy your snack cravings

by The Chefin Appetizer

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Very easy

Rating

Ingredients

	1 fresh coconut
	1 -2 tablespoon chili powder ( try chile powder mix )
	1 -2 teaspoon coarse salt ( to taste )
	1 lime , juice of

Nutrision Information

Servings Per Recipe

2-4

Calories

200

Sugar

Fat

18g

Chile Toasted Coconut Strips are a delicious and healthy snack option that can satisfy your spicy cravings. This recipe is easy to make and requires minimal ingredients, making it a convenient and budget-friendly snack option. Coconut is a versatile food that can be used in many recipes, and its health benefits make it a popular ingredient in many cuisines. These coconut strips are perfect for snacking on-the-go, or as a mid-day pick-me-up.

Instructions

1.	Preheat the oven to 350°F.
2.	Crack open the coconut and remove the flesh from the shell using a knife or spoon.
3.	Cut the coconut flesh into thin strips.
4.	In a bowl, mix together the chili powder and salt.
5.	Add the coconut strips to the bowl and mix until well coated.
6.	Spread the strips out on a baking sheet lined with parchment paper.
7.	Bake for 10-15 minutes, or until the coconut is lightly toasted.
8.	Drizzle lime juice over the coconut strips and serve immediately.

PROS

These coconut strips are a guilt-free snack option that are easy to make and pack a punch of flavor.

They are also vegan and gluten-free, making them a great option for people with dietary restrictions.

CONS

Coconut is high in saturated fat and calories, so these strips should be enjoyed in moderation as part of a balanced diet.

Also, the chili powder may be too spicy for some people.

HEALTH & BENEFITS

Coconut is high in fiber, vitamins, and minerals.
It has been linked to improving heart health, reducing inflammation, and aiding in digestion.
The chili powder in this recipe may also provide health benefits, as it contains capsaicin which has been shown to improve metabolism and reduce pain.