Sweet coconut crisps

Crispy coconut crisps baked in the oven with icing sugar.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Recipe makes approximately 200g.

Sweet coconut crisps

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icing sugar



potato starch



ground lemongrass

Preparation method

  • Break the coconut in half by striking it firmly all-round with a large chef's knife. Use the coconut water for a different preparation.
  • Boil the coconut halves in water for 30 minutes.
  • Mix together the icing sugar, potato starch, and lemongrass. 
  • Remove the meat from the coconut shells.
  • Cut the coconut meat into thin slices on a meat slicer.
  • Sprinkle the icing sugar mix over the coconut slices. 
  • Place the slices on a baking tray with silicone mats.
  • Bake in the oven at 140°C for about fifteen minutes until golden brown.
  • Dry in a drying oven at 60°C for four hours to finish.

Serving suggestions

  • As a garnish on Indian curries.
  • Delicious as a crispy garnish in a salad.
  • As a garnish with a coconut dessert and components of other tropical fruit.
  • As a friandise.

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