Ingredients
1 Full Tablespoon EssieSpice Mekko Dry Rub
1 Mature Coconut (One with hard meat)
Pinch of Salt
1 Tablespoon Coconut Oil (Melted)
Preparation
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Preheat your oven on 250 Fahrenheit
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Crack open the coconut and break into smaller, palm sized portions
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Remove the hard outer shell and clean the inner white meat
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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
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Dab the slices with a paper towel to remove excess liquid
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In a bowl, sprinkle EssieSpice Mekko Dry Rub on the slices of coconut and toss until spice is evenly distributed on the coconut meat
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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 - .
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Bake in the oven on 250 Fahrenheit for 30-40 minutes stirring at 10 minute intervals
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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.