Fresh Shredded Coconut

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    ripe coconut (shake coconut before purchasing to make sure there is liquid inside)
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DIRECTIONS

  • Preheat oven to 400°F
  • Use a metal skewer or ice pick to pierce two of the soft spots at the top, where the "eyes" are.
  • Drain the liquid and save to use in other recipes.
  • Place the coconut on a cookie sheet and bake for 15 minutes. Remove from oven and let it cool until it can be handled (about 5 minutes).
  • If it is not already cracked open, place the coconut on a hard surface and tap with a hammer until the shell breaks.
  • Remove the white flesh with a spoon or table knife. Peel off the thin, brown inner skin with a vegetable peeler.
  • Grate the coconut pieces on the fine side of a manual grater or cut into coarse pieces and grind in a food processor.
  • Use the grated coconut to make coconut milk, as a garnish for fruit salad or ice cream, or in other recipes.
  • Keep refrigerated.
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