Advertisement
Grated Coconut
- Makes
300 g
- Difficulty
Easy
Published 2005
Grated coconut is best when it is fresh dried or desiccated coconut can also be used but it needs to be soaked, then chopped more finely or ground to a paste, otherwise it will be fibrous. If you can buy a proper coconut grater, your life will be much easier.
Ingredients
1
Method
Drain the coconut by punching a hole in two of the dark, coloured eyes. Drain out the liquid and use it as a refreshing drink. Holding the coconut in one hand, tap around the circumference firmly with a hammer or pestle. This should cause the coconut to split open evenly. If the coconut doesn’t crack easily, put it in a 150°C (300°F/Gas 2) oven for 15 minutes. This may cause it to crack as it c
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe