The flavor of fresh coconut cannot be matched by canned or packaged coconut.
Hammer and nail
With a nail or screwdriver, carefully puncture two of the holes, or eyes, found at one end of the coconut. Drain the liquid by shaking over a bowl or sink.
Place the coconut, eyes down, in the palm of one hand. Tap around the top with the hammer. Soon the coconut’s shell will crack all the way around so that you can lift off its top. Continue tapping the remaining shell to break off additional pieces. The coconut meat will naturally break into pieces. Using a vegetable peeler, remove the thin brown skin from the meat.
You can use a food processor fitted with a shredding disk, a Mouli grater or an electric grater (with a coarse- or fine-shredding disk) for grating coconut for fillings and decorations. After you have grated the coconut meat, spread it on a baking sheet in a thin layer.
Allow the coconut to cool. Then store it in a covered container and refrigerate it for up to 2 days, or freeze for up to 1 month.
© 1984 Flo Braker estate. All rights reserved.