1 Fresh coconut
1 tablespoon Chile powder –to 2 tbsps
1 teaspoon Coarse salt –or more to taste
Juice of 1 lime

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 in the oven, 10 to 12
minutes, stirring frequently, until golden brown. Cool and store in an
airtight container. This recipe yields about 1 quart toasted strips.