Chunks of fresh coconut roasted over charcoal until caramelized and smoky, a simple yet irresistible Ivorian street snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: served in hand
Accompaniments: coconut water, gnamakoudji
Instructions
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1
Crack the coconut open and drain the water (save for drinking).
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2
Cut the coconut meat into thick wedges, keeping the shell attached for a handle.
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3
Roast the coconut wedges over hot charcoal, turning regularly, for 8-10 minutes.
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4
The coconut is ready when the edges are golden brown and caramelized.
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5
Serve hot with a light sprinkle of salt if desired.
Did You Know?
Coco brûlé vendors roam the beaches of Grand-Bassam and Assinie with their small charcoal grills, providing the perfect seaside snack.
Chef's Notes
Equipment Tips
- charcoal grill or oven
- machete or heavy knife
Accompaniments
coconut water, gnamakoudji
The Story Behind Coco Brûlé
Coconut palms line the Ivorian coast, and roasting coconut over charcoal is a tradition that dates back centuries in coastal communities. Coco brûlé has become synonymous with beach culture in Ivory Coast, particularly in tourist areas like Grand-Bassam.
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