Yield: 1 servings
|1 large||Coconut without any cracks and containing|
|\N \N||; liquid|
Pierce the softest eye of the coconut with an ice pick or a skewer, drain the liquid, and reserve it for another use. Bake the coconut in a preheated 400F. oven for 15 minutes, break it with a hammer, and remove the flesh from the shell, levering it out carefully with the point of a strong knife.
Peel off the brown membrane with a vegetable peeler and cut the coconut meat into small pieces. In a blender or food processor grind the coconut meat in batches, transferring it to a bowl as it is ground, or grate it on the fine side of a grater.
Makes about 4 cups.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.