Tuesday, May 11, 2010
Fresh Roasted Coconut
I'm not a big nut person (except hazelnuts and macademia nuts), but coconut fascinates me. Just looking at it makes me happy. It has such a distinct smell and flavor that I can't get enough of. Coconut milk, coconut cream, coconut extract, coconut oil, coconut flakes...love it, love it, expecially roasted coconut. I've had it at a random stand on a little road in Maui, and some of the nut carts in NY have roasted coconut too. I don't really have the opportunity to get it that often, so I was pretty excited to give it a try after I cracked open that coconut the other day. Expecially since I can make a whole bunch for $3, cheaper than a tiny, tiny bag from a cart dude.
They say you can hit coconuts with the back of a knife in a cirle to open them, that didn't work so I just chucked mine out on our porch and drained the excess coconut water. After that I put it in a 250° oven for about 10 min to loosen the skin, then it came out pretty easy just using a butter knife (the light brown skin is fine to leave on). I used 2 coconuts. (one I had tried to blend, leaving big chuncks and shavings)
1 tsp vanilla
1 egg white
½ C brown sugar
1/3 C sugar
1 ½ tsp cinnamon
3/4 tsp salt
3 C diced coconut (or you could use almonds etc.)
Heat oven to 250°. Beat egg, add vanilla and pour onto coconut in a sealable containter, stir. Mix sugar, salt, and cinnamon and sprinkle onto coconut, seal and shake. Spread onto a sheet covered in foil. Bake 60-80 min, stirring occasionally. Store in an airtight container.
Its okay that I ate this for lunch, right?