Bo Friberg

Caramelized Coconut Chips

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 whole coconut
  • Simple syrup

Method

  1. Puncture the eyes on the end of the coconut and drain the liquid inside. Save the liquid (known as coconut milk) for another use if desired.
  2. Using a mallet or hammer, tap the shell all around to loosen the meat inside. Break the coconut open, using the same tool. Remove the meat from the shell by inserting a table knife between the meat and shell. Use a