Crispy Coconut Ginger Crunch

1. Prepare Coconut

Crack open a fresh coconut or, if you’re using frozen grated coconut, let it thaw on a plate. If you're working with fresh coconut, use a scraper, potato peeler, coarse grater, or even a bottle cap to get your coconut into strips. For frozen coconut, once it's thawed, make sure to squeeze out any excess water and pat it dry with a paper towel to ensure it fries up nicely.

2. Heat Oil

Next, heat about ¼ inch of peanut oil or coconut oil in a wok or small heavy skillet over medium heat. The oil should be hot enough so that when you add the coconut, it starts to sizzle right away.

3. Fry Coconut

Add the coconut strips or thawed coconut to the hot oil. Stir constantly as the coconut cooks; this is crucial because it prevents the coconut from burning and ensures an even golden brown color. You'll know it's ready when the coconut is touched with a beautiful golden brown hue.

4. Drain and Cool

Using a slotted spoon or tongs, carefully transfer the golden coconut strips to a paper-towel-lined plate to drain the excess oil. Let them cool completely before enjoying. If you have any leftovers, store them in an airtight container to keep them crisp.