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The seasoning and cooking of the coconut chips

Before turning the Vaïvaï coconut chips into their unique and crunchy selves, we use a particular seasoning method and oven cooking, without adding any oil or fat

Written byJérôme Bucamp,27/03/2017

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Coconut meat, actually, does not allow the salt or sugar crystals to adhere to its surface, so Vaïvaï does a “seasoning” by absorption. This has the advantage of allowing a real “fusion” of the different flavors.
The chips of fresh coconut meat are immersed for 24 hours in a bath made up of water, salt and sugar (but it also works with other spices or aromas… to be discovered soon). The flesh then absorbs the salt and sugar in the water, which gives it this slightly salty taste.

Then comes the cooking of the chips, in the oven, to give them their crunch and their pretty golden color. For this, the chips are drained and placed directly in the oven for a few minutes at a very high temperature. The coconut meat is naturally greasy (we extract the coconut oil), no need to add fat to brown the chips!

The result: crunchy coconut chips, deeply seasoned and terribly delicious!


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