Curried Coconut Chips Recipes

COCONUT CHIPS

Steps:

• Remove the flesh from 1 brown coconut, leaving the thin skin on. Shave the coconut flesh into thin strips using a vegetable peeler. Toss 2 cups of the shaved coconut with 1 to 2 teaspoons confectioners' sugar. Spread on a parchment-lined baking sheet and toast in a 300 degrees F oven, stirring occasionally, until golden, 20 to 25 minutes.

COCONUT CHIPS RECIPE

Steps:

• Preheat the oven to 325 and line a baking sheet with parchment paper.
• In a medium bowl, combine maple syrup, coconut oil, vanilla extract and salt. stir to combine.
• Add the coconut flakes and gently stir to coat it with the mixture.
• Spread the coconut flakes in an even layer on the parchment paper, drizzle any excess liquid over the coconut.
• Bake for 12 minutes, stirring and flipping the flakes every 3-5 minutes until crispy and golden. Watch them carefully in the last few minutes asn they can be easily burnt.
• Remove from the oven and let cool for 10 minutes, it will continue to crisp as it cools.
• Store in an airtight container at room temperature for up to a week.

CURRIED COCONUT CHIPS

Steps:

• Preheat oven to 400°F.
• Pierce the softest eye of coconut with an ice pick or skewer and drain liquid. Bake coconut in oven 15 minutes and on a work surface break open with a hammer. With point of a small knife carefully pry flesh out of shell and cut into large pieces. With a vegetable peeler shave coconut along cut edges into thin strips.
• Reduce oven temperature to 350°F.
• In a bowl stir together remaining ingredients and add coconut strips. Toss mixture well and spread in one layer in 2 large shallow baking pans. Bake chips in upper and lower third of oven, switching position of pans halfway through baking and stirring occasionally, until crisp and beginning to turn golden, 15 to 20 minutes. Chips keep in an airtight container at room temperature 4 days.

CURRY CHIP CHIP

Steps:

• Heat oil in a stewing pot, add garlic and allow it to brown in the pot leaving its flavor in the oil. Remove garlic from oil. In a small bowl, combine half of the curry powder and half of the water to make a paste. Add curry paste mixture, coconut cream and half the chopped ingredients, and spices. Allow to reduce by half, about 15 minutes. Add clams, the other half of the curry powder and water and remaining ingredients to pot, cover and simmer 15 to 20 minutes until clams are tender (adding more water if needed to maintain a thick gravy).