Norbert of sv Pamela gave us a fresh coconut that he collected. He had already taken the brown "nut" out of the green shell. Being from Kansas we weren't necessarily knowledgeable on how to open a fresh coconut so Norbert showed us. The recommended tool is a big machete - a standard tool here in the Caribbean. However, we don't have one YET. *Note to self - get a machete Most hardware stores sell them down here. Anyway.... Tom pulled out his selection of hammers. The standard hammer nails in and pull them out hammer was selected. A couple of hits around the center and the coconut cracked open. Then with sturdy paring knife (not one of the flimsy ones) Tom chipped out pieces of the white coconut meat. We could and did eat some pieces right then and there. As I have mentioned before, this is FRESH coconut - hint of sweet and moist- NOT that icky, sweet, dry,flaky crap sold in bags on the bottom shelf of grocery stores.
We decided to roast ours in the oven. We spread the fresh chips on a cookie sheet. No need for oil because of the natural coconut oil in the meat. The oven was approximately 350 - boat oven temp is an interesting topic that we should probably discuss at some point but not here. We roasted for about 20 mins, checking at 10 and 15 mins. At 20 mins, the chips were hot and the natural oil was surfacing. We then turned on the broiler to toast them slightly. We could have toasted a bit more but we were anxious to try them.
The chips were removed from the oven and Tom put a light sprinkling of salt on them.
YUM!
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