Coconut slices make a fabulous and healthful snack or dessert. You can also toss the slices into a salad for added crunch and a unique flavor, just like in this salad: Thai Pomelo Shrimp Salad.
These coconut slices keep well in the fridge for about a week. After that they get moldy. It’s best to separate them into smaller batches and keep them in the freezer, and always in a glass container.
Time to cook: 20-50 minutes depending on how easy it is to get the flesh separated from the shell
- An old (as in mature, brown) coconut, not the young green coconut
- Pre-heat the oven to 350F or
- Punch 3 holes in the “eye” of the coconut (located on top of the coconut) with the screwdriver.
- Pour out the coconut water into a glass and taste it – if it has a foul taste, the coconut is gone bad and cannot be used. The coconut water is highly nutritious; full of electrolytes and potassium.
- Crack it open by throwing it hard on the ground (like concrete, not a wooded floor).
- Try to lift the coconut flesh off the shell with a knife. If it’s too hard, pop it into preheated oven for 30 minutes – this way the coconut will come off easily.
- Slice the coconut into thick pieces, trying your best to maintain the same thickness
- Lay it out on parchment paper, pieces well spaced out so they don’t touch each other too
- Roast for 20-30 minutes or until brown. It’s best to babysit them towards the end as they can burn really quickly.
Low-FODMAP: Only eat ¼ cup at a time.