Grated Fresh Coconut Recipes

FRESH COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Beat the egg whites to soft peaks, while gradually adding 1/2 cup of the sugar. In a separate bowl, beat the egg yolks until thick. Cream the butter with the vanilla and beat in the remaining 1 cup sugar. Stir the egg yolks into the butter mixture and cream well. Sift the flour, baking powder, and salt together 3 times. Add enough milk to the reserved coconut milk to make 1 cup liquid. Alternate adding coconut liquid and flour mixture to the butter mixture. Blend in 1/4 cup of the coconut grating and beat well. Fold in the egg whites. Pour into two 9-inch or three 8-inch layer pans. Bake for 25 to 30 minutes. Frost the cake layers, assemble, and sprinkle with the remaining coconut grating.
• Combine the sugar, milk, butter, and vanilla. Cook for about 5 minutes, until the mixture begins to thicken. Mix in the coconut. Frosts one 8- or 9-inch layered cake.

MACAROONS MADE WITH FRESH COCONUT

Steps:

• Mix the freshly grated coconut, sugar, flour and salt together.
• Mix egg whites with vanilla - no need to beat, and add.
• Drop heaped teaspoons of mix onto non stick pan.
• Bake at 325 degrees for 22 - 24 minutes or until lightly browned.
• Makes 9 - 12 macaroons.

TO CRACK AND GRATE FRESH COCONUT

Steps:

• Preheat oven to 400°F.
• Pierce softest eye of coconut with a metal skewer or screwdriver and drain liquid into a bowl to sample (see note, above). Bake coconut in oven 15 minutes.
• With a hammer or back of a heavy cleaver break shell and with point of a strong knife remove flesh, levering it out carefully. Remove brown membrane with a sharp paring knife or vegetable peeler. Fresh coconut keeps, chilled, in an airtight container 1 week.
• Grate coconut as needed on small teardrop-shaped holes of a 4-sided grater or finely chop in a food processor. Freshly grated coconut keeps, frozen, in an airtight container 3 months.

GRATED FRESH COCONUT

Steps:

• 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 400°F. 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.