Serve as a topping for sweets of all kinds or use as an ingredient in other sweet treats.
1coconut, or about 1½ to 2cups frozen grated coconut
About ¼cuppeanut oil or coconut oil
If using a coconut, crack it open and use a coconut scraper, a potato peeler, a very coarse grater, or a bottle cap to scrape long, flat strips of flesh from the coconut. If using frozen coconut, put it out on a plate to thaw, then squeeze out the excess water and pat dry.
Heat about ¼ inch of oil in a wok or a small heavy skillet over medium heat. Add the coconut strips or thawed coconut and stir-fry, stirring constantly to prevent burning, until touched with golden brown. Lift it out with a slotted spoon or tongs, allowing excess oil to drain, then transfer to a paper-towel-lined plate. Leftovers, once cooled, can be stored in the refrigerator.