Guest guest Posted October 5, 2003 Report Share Posted October 5, 2003 Hi I have just found a delicious way to prepare coconut, and wondered if there's any reason why baking it would reduce or remove any of the healthy properties of it? The basic recipe is to shave the brown skin off the flesh (which I don't do), then shave the meat into flakes using a potato peeler. Lay the shavings on a baking tray and bake at 375deg for 10 minutes, turning frequently. Remove from oven, add salt and serve immediately. This is just divine! It really has a lovely nutty taste to it, and we've also tried adding cinnamon before baking, instead of salt. We also intend to experiment using spices like ginger, paprika and even chilli powder! Oh, this is for the older brown coconuts, not the young green ones by the way. For those in the UK, Sainsburys sell them for 99p, ons for 39p. Sainsbury's have a tendency to be moldy inside, as they have been damaged in transit. The ons ones appear to be fresher, albeit smaller. I like to leave them on the window sill to mature some more, which makes the flesh and the water much sweeter. In fact, the one I cracked open yesterday had water so sweet it was nearly undrinkable - but only nearly!! Next time I will kefir it if it is too sweet. The coconut was a couple of weeks beyond its sell by date. Jo ________________________________________________________________________ Want to chat instantly with your online friends? Get the FREE Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
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