Freshly Grated Coconut
Try our heat-and-crack method for getting the meat out of the shell.
- Pierce soft areas at the top of coconut (the eyes) with an ice pick or clean screwdriver. Drain the milk.
- Bake coconut at 400° for 15 minutes. Using oven mitts, wrap hot coconut with a kitchen towel, bringing 4 corners together and twisting to form a handle. Hold the handle in one hand as you hit wrapped coconut with a hammer. Remove meat from shell with a knife.Note: Heating helps separate the meat from the thick, outer shell. A thin, brown skin will still cover the meat.
- Remove brown skin with a vegetable peeler or paring knife. Grate coconut--you'll have 2 1/2 to 3 cups of coconut. Test Kitchens professional Rebecca Kracke Gordon recommends using a Y-shaped peeler and hand grating with a microplane grater (available at most kitchen shops) or the fine side of a box grater.