Chile Toasted Coconut Strips Recipes

COCONUT-CRUSTED TURKEY STRIPS

Steps:

• Preheat oven to 425°. In a shallow bowl, whisk egg whites and oil. In another shallow bowl, mix coconut, bread crumbs, sesame seeds and salt. Dip turkey in egg mixture, then in coconut mixture, patting to help coating adhere., Place on baking sheets coated with cooking spray; spritz turkey with cooking spray. Bake 10-12 minutes or until turkey is no longer pink, turning once., Meanwhile, in a small saucepan, mix sauce ingredients. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve turkey with sauce.

CHILI CRISP WITH OATS

Steps:

• To make the chili crisp, place the shallots, garlic, ginger, cinnamon stick, oats, coconut flakes, sesame seeds, chile flakes and oils in a saucepan over medium heat. Bring to a gentle simmer, swirling the pan every now and then, then reduce the heat to medium-low and cook for 20-25 minutes until everything is crispy.
• Strain the oil through a sieve over a bowl and leave the oat mixture to cool in the sieve-this will allow it to crisp up further. Set the oil aside. Once the crispy oat mixture is completely cool, stir it back into the oil and season with the sea salt. Leave the cinnamon stick in the oil, as it will continue to flavor it. Store the chili crisp in a sterilized jar. It will keep well for several months.

TOASTED COCONUT BRITTLE

Steps:

• Preheat oven to 350 degrees. Evenly spread coconut on a rimmed baking sheet; toast, stirring occasionally, until golden brown and fragrant, about 5 minutes. Let cool completely. Remove coconut. Line the baking sheet with parchment paper, and evenly spread coconut into a rectangle, no larger than 8 by 9 inches, in the center of the sheet.
• Stir together 1/4 cup water and the sugar in a small saucepan over medium-high heat until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Boil syrup, swirling pan occasionally, until it turns medium amber, about 7 minutes; remove from heat. Gently stir in butter until melted.
• Slowly pour caramel over coconut to cover. Let stand until hardened, about 15 minutes. Remove from parchment. Break brittle into large pieces.

COCONUT CHICKEN STRIPS WITH CREAMY MANGO CHUTNEY

Steps:

• For Creamy Mango Chutney:.
• Place all ingredients in a blender and blend until smooth. Pour into a bowl and refrigerate 4-6 hours. Sweeten with additional sugar or honey to taste, if desired.
• For Coconut Chicken Strips:.
• Preheat oven to 400 degrees.
• Mix coconut, flour and salt in a bowl.
• Beat egg in a separate bowl.
• Dip chicken strips in egg, then coat in coconut mixture.
• Place on a very lightly greased shallow baking pan.
• Drizzle evenly with the melted butter.
• Bake for 25 minutes, turning once, until browned and cooked through.
• Serve with creamy mango chutney.

CHILE TOASTED COCONUT STRIPS

Steps:

• Preheat oven to 325°F.
• Poke holes in the three soft areas at the top of the coconut with an icepick or hammer and nail. Drain the milk and save for another use. Place the coconut on a baking sheet and bake 10 minutes, or until shell and flesh separate. Reduce oven temperature to 300°F.
• Crack open the shell with a hammer. Remove and discard the shell, leaving the brown skin on the coconut meat. Cut the meat into thin strips using a vegetable peeler or slicing side of a grater. Toss in a bowl with the remaining ingredients.
• Arrange the seasoned coconut strips in a single layer on a baking sheet. Toast in the oven 10-12 minutes, stirring often, until golden brown. Cool and store in an airtight container. Enjoy!