Toasted Salted Coconut - cooking recipe

Ingredients

1 uncracked fresh coconut
Salt

Preparation

Heat oven to 425\u00b0.
Pierce at least 1 eye of coconut with an ice pick or nail and hammer.
Drain liquid.
Bake coconut about 15 minutes, or until shell cracks.
Remove from oven.
When cool enough to handle, rap nut with a hammer to break open.
Pull meat away from shell; discard shell.
Working over a baking sheet and using a vegetable peeler, shave meat into long, thin strips. Separate shavings evenly over baking sheet.
Bake 30 to 40 minutes, tossing occasionally, until shavings are a light golden brown (shavings will not cook evenly;
some will brown, some will only have brown tips).
Remove from oven and pour onto a large sheet of wax paper.
Sprinkle hot coconut with salt.
Cool completely before storing in an airtight container. Yield:
About 8 cups.