Coconut

The fruit of a tropical palm tree, coconuts are available in markets year round, but they are best in the fall and winter because the juices ferment quickly in hot weather. Buy coconuts that feel heavy for their size. Shake them to make sure you can hear the “milk” sloshing inside, and check the “eyes” to make sure they are not wet or moldy.

To prepare coconut, pierce the three eyes with an ice pick or screwdriver. Drain off all the liquid—drink it if you want but do not confuse it with coconut milk. Bake the coconut at 350°F for 15 to 20 minutes, then break it with a hammer into large pieces. Take the meat from the shell and grate it with a little water in the food processor. A medium coconut will yield about 3 cups of grated coconut. The brown skin on the white meat does not have to be removed for it does not affect the flavor. Remove it only if you want snowy white coconut.