Name: Chile Toasted Coconut Strips
Ingredients: 1 Fresh coconut; 1 tb Chile powder; up to 2; 1 ts Coarse salt; or to taste, up to 2; 1 Lime; Juice of

Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
		Appetizers, Posted	8	Servings

INGREDIENTS

1		Fresh coconut
1	tb	Chile powder; up to 2
1	ts	Coarse salt; or to taste, up to 2
1		Lime; Juice of

INSTRUCTIONS

Preheat the oven to 325 degrees. Poke holes in the three soft areas at the
top of the coconut shell with an ice pick or nail. Drain the milk and save
for another use.
Place the coconut on a sheet pan and bake 10 minutes, until shell and flesh
separate. Reduce oven to 300 degrees.
Crack the shell open with a hammer. Remove and discard shell, leaving the
brown skin on.
Cut the coconut meat into thin strips using a vegetable peeler or slicing
side of the grater. Toss in a bowl with remaining ingredients.
Arrange the seasoned coconut strips in a single layer on a baking sheet.
Toast oven, 10 to 12 minutes, stirring frequently, until golden brown. Cool
and store in an airtight container.
Recipe by: TWO HOT TAMALES
Posted to MC-Recipe Digest V1 #1009 by Meg Antczak
<[email protected]> on Jan 14, 1998

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