Coconut chips

Opening the coconut is the hardest part of this coconut chips. After a lot of hammering, slamming and throwing we discovered that you can just lay them in the sun and out of the wind; it will burst open by itself. In the Caribbean, that is, but I guess you could get the same effect by shortly putting the coconut in a low heated oven.

Catch the water that comes out, if it isn’t too brown yet, it is tasty!

Peel the brown skin off and cut the white flesh into slices. Let it soak in sea water for about an hour, before putting the pieces out to dry in the sun. It also works to rins the coconut parts with sweet water and to sprankle them with salt.