coconuts sharp knife
refined sugar mechanical slicer
carajay/saucepan
stainless steel spoon
PACKAGING MATERIAL
paper/polyethylene or paper/foil/polyethylene bags
PROCEDURE
1. Pierce eyes of the coconut and allow water to drain.
2. Preheat oven at 177°C (350°F) and put dewatered coconut until it cracks.
3. Remove the coconut meat from the shell and parings.
4. Slice the coconut meat with a peeler.
5. Mix thoroughly 2 parts slices with 1 part sugar.
6. Soak for 30 minutes and drain.
7. Dry in an oven drier at 70°C (158°F) for 2 hours or use solar dryer until surface is dry.
8. Toast in an oven till golden brown.
9. Cool and pack.
Comments :
Post a Comment