Freshly Grated Coconut

The flavor of fresh coconut cannot be matched by canned or packaged coconut.

Ingredients

  • One 2-pound coconut

Special Equipment

Hammer and nail

Method

Draining the Liquid

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.

Cracking the Shell

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.

Grating and Drying

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.

Preheat oven to 300 degrees. Place the baking sheet in the oven and dry the shredded or grated coconut for about 25 minutes. Toss the coconut every 5 minutes to ensure its drying evenly. Continue to dry the coconut for 10 to 12 more minutes if you want it lightly toasted.

Storing the Grated Coconut

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.