If you’re a collegiate herbivore like me, you’ll understand the importance of plant-based fat to power through the day. I strive to make my diet at least 20% wholesome plant fats. It helps me sustain my energy levels throughout classes, extracurriculars, and killer workouts.
One of my favorite things to munch on is coconut. It’s loaded with satisfying fat, fiber, and flavor. Whether you are craving sweet or savory, this coconut jerky is an easy way to satisfy your snack cravings and bring out your inner chef.
The heart of this recipe is the delicate inner flesh of a young coconut. This can be bought online in bulk, or harvested from a store-bought coconut. The latter is much more affordable, and will help work up an appetite for your scrumptious tropical treat! A tutorial on how to cut and harvest coconut meat can be found here.
Coconut Jerky
Ingredients
Instructions
Before you begin food prep, preheat your oven to 118ºF, or its lowest setting. Then, grease a flat sheet pan with a thin layer of coconut oil. I sometimes use almond oil to bring out a more elegant flavor. Lay the strips out evenly in order to ensure equal cooking.
For sweet-junkies like me, a sprinkling of cinnamon and sugar would complement coconut’s dessert-like qualities without overpowering its delicate flavor. If you’re looking for a different way to spice up the jerky, a squirt of lime and a dusting of chili powder would warm up a chilly day.
Once the strips are seasoned, insert the sheet pans into the oven and wait four to six hours. You may need to keep the oven door cracked slightly (this recipe is trying to imitate dehydration, rather than traditional baking or broiling). When the coconut jerky is ready, the surface will feel dry, but the inside will be supple and chewy.
Indulge in this delectable homemade snack that is as kind to your health as it is to the planet.