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

It is neither obedient to Christ, nor in the church’s best interest, to permit an expelled person to attend the meetings of the church so that he can be exposed to biblical preaching. He was expelled because he has already heard, and rejected, the biblical message of repentance. The determination to exclude such a person from all church functions is primarily based on the command for Christians not to keep company with those who are under the discipline of expulsion (1 Corinthians 5:11), which in turn is based on the principle that “a little leaven leavens the whole lump” (1 Corinthians 5:6). Leaven (sinful influence) can only be prevented from spreading throughout the whole lump of dough (the church) when the two are not allowed to come into contact with each other. It cannot be right, therefore, to give a person who is openly unrepentant the opportunity to exert an immoral and/or divisive influence on the other members of a local church (Jim Elliff and Daryl Wingerd).

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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
<meginny@frontiernet.net> on Jan 14, 1998

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