Preheat oven to 200C. Drain the coconut by using a hammer and screwdriver to pierce a few holes in the ‘eyes’ of the coconut, reserving the coconut water for another use. Using a hammer, give a few hard hits around the equator until coconut splits in half, then remove flesh. Using a small sharp knife, remove the brown rind from the flesh and discard, then using a peeler, pare the white flesh into long thin strips. Place on a baking tray and bake for 25 minutes or until lightly toasted and crisp. Season with sea salt. Serve warm or at room temperature.