Sweet coconut chips
Thinly sliced and crispy, are a convenient ready-to-eat snack food prepared from eleven
to twelve-month-old coconut nuts. Here’s how they are made.
Preparation Process
Dehusking and Kernel Preparation
Fresh, mature coconuts are dehusked, and the kernel is scooped out and cleaned to remove the shell and testa (brown skin).
Slicing and Blanching: The white kernel is sliced thinly and blanched briefly to prepare it for further processing.
Osmotic Dehydration The slices are immersed in a sugar and salt solution for about 40 minutes, allowing them to absorb Flavors and undergo osmotic dehydration.
Drying: After soaking, the slices are dried in a hot air dryer for approximately six hours until they reach the desired crispiness.
Packaging
The dried coconut chips are then packaged in aluminium foil to preserve freshness.
Usage and Yield
Ready-to-Eat Snack
Coconut chips are enjoyed as a crispy snack and can be consumed directly.
Rehydration Option
They can also be rehydrated if preferred, providing a texture similar to fresh coconut kernel.
Production Details
Sugar Solution Preparation
A sugar and salt solution is prepared by mixing 1 kg of sugar and 1 tablespoon of salt in 1 liter of water.
Slicing and Processing
Coconut slices are dipped in hot water briefly, soaked in the sugar solution for an hour, drained, and dried thoroughly.
Yield
On average, about 50% of the fresh coconut weight can be obtained in the form of coconut chips. For example, from one coconut, approximately 150 grams of chips can be produced.
This process ensures that sweet coconut chips maintain their natural flavor and crisp texture, making them a delightful snack option suitable for various consumption preferences.
