Best To Crack And Grate Fresh Coconut Recipes
CRACKING AND GRATING COCONUT
Number Of Ingredients 0
Steps:
- Extracting the meat from a coconut is not as difficult as you may think. Pierce several of the coconut's eyes with a screwdriver or sharp metal skewer. Drain the thin, clear liquid into a bowl and taste it: If it's oily rather than sweet, the nut is rancid and should be tossed out. Bake the whole coconut in a shallow baking pan at 400°F until it cracks, about 20 minutes. When it's cool, wrap it in a towel and break it apart with a hammer. Pry the flesh from the shell with a screwdriver or a dull table knife and peel off the brown membrane with a vegetable peeler. Rinse the coconut under cold water and dry. Grate the coconut, using the medium shredding disk of a food processor or the medium teardrop-shaped holes of a four-sided grater, and chill, covered, until ready to use. -
HOW TO PREPARE FRESH COCONUT
My Grandma taught me how to prepare a fresh coconut and thought this might be useful to someone. :) Its a lot of work , so I have not done it in years ... LOL
Provided by Karla Everett
Categories Other Desserts
Number Of Ingredients 3
Steps:
- 1. Use a nail to punch holes in 2 of the 3 indentations at the end of the coconut.
- 2. Drain off the coconut milk and use it like milk in cooking or to cover grated coconut for freezing.
- 3. Heat the coconut in 350° oven for about 15 minutes ; then crack with a hammer , pry out chunks of the coconut meat ; peel off the brown skin.
- 4. Grate , shred or grind the coconut chunks.
- 5. To dry the coconut , mix it with a little bit of sugar and vanilla , then spread on waxed paper on a cookie sheet. Set in warm place to dry ; stirring occasionally.
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.
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