Coconut, fresh shredded

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


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

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