To Crack And Shave Fresh Coconut Recipes
TO CRACK AND SHAVE FRESH COCONUT
Steps:
- Preheat oven to 400°F.
- Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid into a bowl to sample (if it tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded). Bake coconut in oven 15 minutes.
- Break shell with a hammer or back of a heavy cleaver, then remove flesh with point of a strong knife, levering it out carefully. Remove brown skin with a sharp knife or vegetable peeler.
- Shave edges of coconut meat pieces with a vegetable peeler until you have about 3 1/2 cups shavings.
TO CRACK AND GRATE FRESH COCONUT
This recipe can be prepared in 45 minutes or less. When buying fresh coconuts, look for ones without mold (check the eyes) or cracks. Choose coconuts that are heavy for their size-a sign that they contain plenty of liquid, which keeps the flesh from drying out. The thin, clear liquid, or "coconut water," can be used in soups or for cooking rice. You can also drink it as is. If it tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded.
Yield Makes about 2 1/2 cups
Number Of Ingredients 1
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.
NO-BAKE COCONUT BARS
Steps:
- Combine all ingredients in a food processor. (Mixing by hand will still taste good, but the bars will crumble.) Squish into any small container--I used a 7x5--and refrigerate for an hour before trying to cut. Or freeze for 15 minutes. Can be stored in the fridge or freezer, for at least a few weeks.View Nutrition Facts
COCONUT CHIPS
My husband and I have spent a fair amount of time in the Caribbean, especially the little island of Bequia. While there, we were introduced to coconut chips, which were served like a munchy mix during happy hour. A bit different, but they can be addictive. A hammer is helpful to crack open the baked coconut.
Provided by Normaone
Categories Coconut
Time 50m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200^C/Gas 6).
- Butter baking sheets.
- Bore two holes in eyes of coconut using a clean skewer or ice pick.
- Drain liquid from coconut.
- Bake coconut until shell cracks, about 15 minutes.
- Remove coconut meat from shell and peel off brown skin.
- Using a vegetable peeler, shave coconut into thin slices.
- Arrange slices on prepared baking sheets and bake until light brown, turning occasionally, about 10 minutes.
- Sprinkle with salt.
Nutrition Facts :
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