Shredded coconut, coconut chips, coconut bowls
Coconuts are so versatile! From just 1 coconut, you can make shredded coconut, coconut chips and, if you like, you can also make coconut bowls using the shells.
Makes: depending on the size of the coconut, I made about 1 cup chips and1 cup shredded coconut
Preparation Time: approx. 1.5 hour (doesn’t not include drying time for the coconut bowls)
For making coconut shreds/chips:
- 1 mature coconut
For making coconut bowl (if you need to use the bowl for food):
- Linseed oil
- Sand paper
Coconut shreds & coconut chips
- Open a coconut and remove the fresh meal out of the harder shell. If you want to make the bowl, you have use a saw or sharp knife to cut the coconut precisely in the middle.
- Peel off the brown skin that are on the white coconut meat. Rinse.
- To make shredded coconut, grate the fresh meal using a grater – use smaller or bigger holes to achieve the size you want. I made mine very finely grated.
To make coconut chips, you can use the potato peeler or a slicer to slice into chips (you can make those as thin or thick as you desire). Note the thicker they are, the longer they will take in the oven or dehydrator to completely dry.
- Dry in the oven at 60ºC for about an hour. It might take longer depending on your oven or if you want them dryer. I like my coconut chips more toasty so I keep them in the oven until they turn light brown.
Note: if you have a dehydrator, you can use it as well to make both the coconut chips and the shredded coconut.
- Keep in an airtight container.
- Using sandpaper, sand the outside and inside of each bowl so that the surface is smooth.
- Brush some linseed oil on both the inside and the outside of the bowls. You will need to repeat this step 4-5 times drying in between to completely seal it.
- After each layer of linseed oil, let dry in the open air. To accelerate the process, you can dry them in the oven.
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