Spicy Mekko Coconut Chips

Spicy Mekko Coconut Chips


1 Full Tablespoon EssieSpice Mekko Dry Rub

1 Mature Coconut (One with hard meat)

Pinch of Salt

1 Tablespoon Coconut Oil (Melted)



  1. Preheat your oven on 250 Fahrenheit

  2. Crack open the coconut and break into smaller, palm sized portions

  3. Remove the hard outer shell and clean the inner white meat

  4. Use a mandolin to slice the portions into even thinner slices. We used the lowest setting on our mandolin because we wanted it to be pretty thin

  5. Dab the slices with a paper towel to remove excess liquid

  6. In a bowl, sprinkle EssieSpice Mekko Dry Rub on the slices of coconut and toss until spice is evenly distributed on the coconut meat

  7. On a large tray, spread the coconut slices thinly on some parchment paper and sprinkle the coconut oil on top of the coconut slices - inception - .

  8. Bake in the oven on 250 Fahrenheit for 30-40 minutes stirring at 10 minute intervals

  9. Serve on Ice cream as we have done or on salads for a savory and spicy kick to your ice cream and the extra oomph to your salads.

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