Funtime coconut chips was one of my childhood delights. It was what you’d call edible gold, one that was hoarded on reception and eaten in small joyful bites till the very last bite. I don’t think this snack is still in production but I can still see its orange pack in my mind’s eye and I can still remember how it made my mouth water badly in those days. If you’ve never heard of this snack, if you’ve never tasted it, then, you’re probably from another century. So, try to dey respect your elders lol. Anyways, it pleases me greatly to share the recipe for this crispy, chewy, tasty snack with you and I’ll advise the noodle generation to watch out as they might just become addicted to it.
That said, coconut chips, also known as Gurudi or Gurundi, is made from finely grated or ground coconut chips, sugar and cassava (tapioca) starch. As you can see, the ingredients are readily available. Cassava starch can be substituted with corn starch or potato starch. Some say that all-purpose flour can also be used. I’m yet to verify this but it’ll probably work but the chips may not be as crispy as they normally are. Also, in making this snack, I prefer to use the whole coconut but if you have some finely grated coconut in your pantry, please go ahead and use it. That said, here is how to make this snack:
1 Whole Coconut
80g of Cassava Starch
1/2 Cup of Granulated Sugar
A Pinch of Nutmeg
Method of Preparation
Preheat the oven to 302°F. Break the coconut open with a hammer. Use a knife to pry the meat out of the shell. When you’re done, transfer the coconut meat to a clean wet mill blender. Add a little water and blend smoothly. Pour the blended coconut into a clean bowl. Add the starch, nutmeg and sugar to the coconut. Mix the ingredients together till they’re well combined.
Now, try to make the dough into a ball. Those who blended their coconut will not need to add water to get the dough to form a ball. However, for those that are using dry, finely grated coconuts, please note that you’ll need to add a little water to your Ingredients to get it to form a ball. Flatten the dough thinly then cut them into squares. Place them on the baking tray that’s lined with parchment paper. When you are done cutting, put the tray in the oven and bake for fifteen to twenty-five minutes. The biscuits should be brown and a bit hard when you take them out of the oven.
Allow them to cool completely. You’ll notice that the biscuits will get harder as they cool. Store them in an airtight container and enjoy them when the mood strikes.
I hope you’ll enjoy this snack as much as I do.
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