{"id":6034,"date":"2026-09-22T07:00:00","date_gmt":"2026-09-22T07:00:00","guid":{"rendered":"https:\/\/inflammascan.app\/receta-de-chips-de-coco-tostados-con-canela\/"},"modified":"2026-10-04T09:10:15","modified_gmt":"2026-10-04T09:10:15","slug":"receta-de-chips-de-coco-tostados-con-canela","status":"publish","type":"post","link":"https:\/\/inflammascan.app\/es\/receta-de-chips-de-coco-tostados-con-canela\/","title":{"rendered":"Receta de chips de coco tostados con canela"},"content":{"rendered":"\n\n\n\n\n
Tiempo de preparaci\u00f3n<\/th>\nTiempo de cocci\u00f3n<\/th>\nTiempo total<\/th>\nRaciones<\/th>\n<\/tr>\n<\/thead>\n
5 minutos<\/td>\n5 minutos<\/td>\n10 minutos<\/td>\n4<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00bfQu\u00e9 son las virutas de coco tostadas con canela?<\/h2>\n

Tostar las virutas de coco en una sart\u00e9n sin aceite funciona igual que dorar cualquier viruta fina y grasa: unos minutos al fuego hacen que la pulpa p\u00e1lida adquiera un tono dorado intenso y resalten su dulzor natural. Esta versi\u00f3n se limita a cuatro ingredientes: primero se mezclan las virutas con un chorrito de sirope de arce para que la canela y la sal se adhieran bien mientras se doran. El resultado son unas virutas que conservan la grasa y la fibra de la pulpa de coco entera, en lugar de los aceites refinados que suelen llevar las galletas saladas de bolsa. <\/p>\n

\u00bfQu\u00e9 hace que esta receta sea antiinflamatoria?<\/h2>\n

Las virutas de coco son la pulpa prensada y deshidratada del fruto, por lo que la mayor parte de su grasa se presenta en forma de triglic\u00e9ridos de cadena media. Estas mol\u00e9culas de grasa m\u00e1s cortas van directamente al h\u00edgado para servir de combustible, en lugar de tener que seguir el largo proceso digestivo que siguen los aceites de cadena larga, y adem\u00e1s las virutas aportan fibra y manganeso. <\/p>\n

La canela proviene de la corteza interior de un \u00e1rbol, no de una semilla, por lo que no entra en la lista de especias que esta dieta evita. Su compuesto activo, el cinamaldeh\u00eddo, es el que le da ese aroma a tostado y el que despierta gran parte del inter\u00e9s de la investigaci\u00f3n por esta especia. <\/p>\n

El sirope de arce que se usa aqu\u00ed es una cucharadita para cuatro raciones; se parece m\u00e1s a un condimento que ayuda a que la canela y la sal se adhieran que a algo que se parezca a un postre.<\/p>\n

Todos los ingredientes cumplen con la fase de eliminaci\u00f3n de la dieta AIP. No lleva cereales, legumbres, solan\u00e1ceas, l\u00e1cteos, huevos, frutos secos, semillas ni especias a base de semillas, y el toque dulce viene de un sirope permitido, en lugar de az\u00facar refinado. <\/p>\n

Ingredientes<\/h2>\n
    \n
  • 2 tazas de copos de coco grandes sin az\u00facar<\/li>\n
  • 1 cucharadita de sirope de arce<\/li>\n
  • 1\/2 cucharadita de canela molida<\/li>\n
  • 1\/4 cucharadita de sal marina<\/li>\n<\/ul>\n

    C\u00f3mo llegar<\/h2>\n

    Paso 1<\/h3>\n

    Mezcla las virutas de coco con el sirope de arce en un bol grande hasta que queden bien recubiertas; despu\u00e9s, espolvorea la canela y la sal por encima y vuelve a mezclar. Al recubrir primero las virutas, los ingredientes secos se adhieren mejor. <\/p>\n

    Paso 2<\/h3>\n

    Esparce los copos en una sart\u00e9n ancha y seca a fuego medio y remu\u00e9velos sin parar durante 3 a 5 minutos, hasta que la mayor\u00eda se haya dorado por los bordes.<\/p>\n

    Paso 3<\/h3>\n

    No pierdas de vista la sart\u00e9n en cuanto empiece a cambiar de color. El coco pasa de dorado a quemado en unos 30 segundos, as\u00ed que no es una receta de la que puedas apartarte. <\/p>\n

    Paso 4<\/h3>\n

    En cuanto veas que las hojuelas est\u00e1n listas, \u00e9chalas en un plato y exti\u00e9ndelas formando una sola capa. El metal caliente sigue cocin\u00e1ndolas si se quedan en la sart\u00e9n, y si las amontonas en el plato, el vapor queda atrapado y las vuelve a ablandar. <\/p>\n

    Paso 5<\/h3>\n

    Deja que las chips se enfr\u00eden del todo antes de probarlas, ya que se endurecen por completo al enfriarse, no mientras est\u00e1n calientes. Una vez fr\u00edas, ponlas en un recipiente herm\u00e9tico y gu\u00e1rdalas a temperatura ambiente hasta 2 semanas. <\/p>\n

    Informaci\u00f3n nutricional (por raci\u00f3n)<\/h2>\n\n\n\n\n\n\n
    Calor\u00edas<\/td>\n170<\/td>\n<\/tr>\n
    Grasa<\/td>\n15 g<\/td>\n<\/tr>\n
    Hidratos de carbono<\/td>\n8 g<\/td>\n<\/tr>\n
    Prote\u00edna<\/td>\n2g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    InflammaScore<\/h2>\n

    1<\/span> \u00a1Bien! Potencial de inflamaci\u00f3n muy bajo <\/p>\n

    PREGUNTAS Y RESPUESTAS<\/h2>\n

    P1: \u00bfEsta receta es apta para la fase de eliminaci\u00f3n de la dieta AIP?<\/strong>
    R1: S\u00ed. El coco, la canela, el sirope de arce y la sal marina est\u00e1n permitidos durante la fase de eliminaci\u00f3n. El coco se considera una fruta y no un fruto seco; la canela es corteza y no una especia procedente de semillas; y el sirope de arce es un edulcorante permitido, mientras que el az\u00facar refinado no lo es. <\/p>\n

    Pregunta 2: \u00bfPor qu\u00e9 se me han quemado las virutas de coco?<\/strong>
    R2: Casi siempre es porque el fuego estaba demasiado alto o porque te has distra\u00eddo durante demasiado tiempo. El coco pasa de dorarse a quemarse en unos 30 segundos en cuanto empieza a tomar color, as\u00ed que mant\u00e9n el fuego a temperatura media y retira la sart\u00e9n en cuanto los bordes empiecen a dorarse. <\/p>\n

    Pregunta 3: \u00bfPuedo hacerlas en el horno en vez de as\u00ed?<\/strong>
    R3: S\u00ed. Extiende las escamas recubiertas en una bandeja de horno forrada con papel de horno y horn\u00e9alas a 325 \u00b0F durante 5 a 7 minutos, removi\u00e9ndolas una vez a mitad del tiempo. F\u00edjate primero en los bordes de la bandeja, ya que las escamas de ah\u00ed est\u00e1n m\u00e1s cerca de las paredes del horno y se doran antes que las del centro. <\/p>\n

    Pregunta 4: \u00bfPuedo usar coco rallado en lugar de copos?<\/strong>
    R4: Para esto, lo mejor son las l\u00e1minas grandes, que a veces se venden como \u00abchips de coco\u00bb en el envase. El coco rallado tambi\u00e9n se tuesta bien, pero los trocitos m\u00e1s peque\u00f1os se doran r\u00e1pido y al final se comen m\u00e1s como un aderezo que como un chip que coges y crujes por s\u00ed solo. <\/p>\n

    P5: \u00bfC\u00f3mo se guardan y cu\u00e1nto tiempo se conservan?<\/strong>
    R5: D\u00e9jalas enfriar del todo y luego gu\u00e1rdalas en un tarro herm\u00e9tico a temperatura ambiente, donde mantendr\u00e1n su textura crujiente hasta 2 semanas. Si se ablandan, vuelve a ponerlas en una sart\u00e9n seca durante 2 minutos a fuego medio para que recuperen su textura crujiente. <\/p>\n

    \"Chips<\/p>\n","protected":false},"excerpt":{"rendered":"

    Grandes copos de coco tostados hasta quedar dorados con sirope de arce, canela y sal marina en cinco minutos. Ese tarro crujiente, con ese sabor dulce y salado, que llena el hueco que deja la estanter\u00eda de las galletas saladas. <\/p>\n","protected":false},"author":1,"featured_media":6474,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"page_builder":"","footnotes":""},"categories":[19],"tags":[111],"ingredient":[],"class_list":["post-6034","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desayunos-y-meriendas","tag-receta-aip"],"yoast_head":"\nReceta de chips de coco tostados con canela<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/inflammascan.app\/es\/receta-de-chips-de-coco-tostados-con-canela\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta de chips de coco tostados con canela\" \/>\n<meta property=\"og:description\" content=\"Grandes copos de coco tostados hasta quedar dorados con sirope de arce, canela y sal marina en cinco minutos. 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