Recipe - Chile Shrimp Quiche

1 Fresh coconut
1 tablespoon Chile powder; up to 2
1 teaspoon Coarse salt; or to taste, up
to 2
1 Lime; Juice of

Preheat the oven to 325 degrees. Poke holes in the three soft areas at the
top of the coconut shell with an ice pick or nail. Drain the milk and save
for another use.

Place the coconut on a sheet pan and bake 10 minutes, until shell and flesh
separate. Reduce oven to 300 degrees.

Crack the shell open with a hammer. Remove and discard shell, leaving the
brown skin on.

Cut the coconut meat into thin strips using a vegetable peeler or slicing
side of the grater. Toss in a bowl with remaining ingredients.

Arrange the seasoned coconut strips in a single layer on a baking sheet.
Toast oven, 10 to 12 minutes, stirring frequently, until golden brown. Cool
and store in an airtight container.

Recipe by: TWO HOT TAMALES

Posted to MCRecipe Digest V1 #1009 by Meg Antczak
meginny@frontiernet.net on Jan 14, 1998