Planteray Cut & Dry Coconut - Barbados Recipe
Make Planteray Cut & Dry Coconut - Barbados Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Flavor Enhancements
Optional Add-ins
Method
Preparation
- 1
Prepare the Coconut
Grate or shred fresh coconut meat until you have 2 cups of shredded coconut.
- 2
Mix Base Ingredients
In a large mixing bowl, combine the shredded coconut, brown sugar, and vanilla extract until well incorporated.
Flavoring
- 3
Add Spices
Sprinkle in the cinnamon powder, grated nutmeg, and a pinch of salt to the coconut mixture. Stir until evenly distributed.
Incorporating Add-ins
- 4
Mix Optional Add-ins
If using, fold in the dried fruits and chopped nuts into the coconut mixture. Ensure everything is evenly mixed.
Drying Process
- 5
Prepare for Drying
Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper.
- 6
Spread the Mixture
Spread the coconut mixture evenly on the prepared baking sheet.
- 7
Dry the Coconut
Place the baking sheet in the preheated oven and let it dry for approximately 2 hours, stirring every 30 minutes, until the coconut is completely dry and slightly golden.
Cooling and Storing
- 8
Cool Down
Once dried, remove the baking sheet from the oven and let the coconut cool completely.
- 9
Store Properly
Store the dried coconut in an airtight container to maintain freshness.
