This is how lemonade was prepared in the 1800s, and you can do it too! It tastes great and is not too tough.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons coconut milk
- 1 tablespoon coconut oil, melted
- 1 pinch Himalayan salt
- 1 large taro root, peeled and sliced into thin strips
- 1 tablespoon coconut flakes
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Mix coconut milk, coconut oil, and salt together in a bowl. Add taro root and toss until coated.
- Place coated taro root onto a baking sheet. Sprinkle with coconut flakes; mix well with your hands.
- Bake in the preheated oven for 15 minutes; flip and continue baking until coconut is golden and crispy, about 15 minutes.
- It might seem like there is too much liquid in this recipe, but taro tends to get really dry so this amount is necessary.