Here is the easiest way I know of to shred your own fresh coconut. The yield of this recipe varies a lot from coconut to coconut. I could not post a recipe with only one ingredient, so just use the water to wash up afterward :)
1 ripe coconut (shake coconut before purchasing to make sure there is liquid inside)
water
Steps:
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.
Nutrition Facts :
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