Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Fresh coconut |
| 1 \N | Ice pick or nail |
| 1 \N | Mallet or hammer |
| 1 \N | Strong Awl Or Screw Driver With A Pointed; Tip |
| 1 \N | Fine Grating Blade For Food Processor |
TOOLS NEEDED
Tap a hole in each "eye" of the coconut---there are three. Turn coconut upside down over a small bowl, and drain all liquid. This liquid is not coconut milk; however it may be strained and used as a flavoring ingredient after heating over low heat and reducing to half of its original volume. It will have a strong coconut flavor. After drained, place coconut on a cookie sheet and bake in a 350øF oven for 20 to 30 minutes, or until the shell cracks. Remove from oven, wrap in a towel and tap with a hammer. Separate shell from meat (meat will separate easily). Peel off brown skin with a vegetable peeler. The coconut meat can now be grated by hand or cut into pieces and processed in your food processor, using the steel blade or the grating/shredding disc.
Recipe by: In Love W/Food Proc. P-34& 35 Posted to MC-Recipe Digest V1 #1007 by Mitch <mmitch-fay@...> on Jan 12, 1998