Instructions: Tap a hole in each "eye" of the coconut-there are three. Turn coconut upside down over a small bowl, and drain all liquid. This liquid is not coconut milk; however it may be strained and used as a flavoring ingredient after heating over low heat and reducing to half of its original volume. It will have a strong coconut flavor. After drained, place coconut on a cookie sheet and bake in a 350 F oven for 20 to 30 minutes, or until the shell cracks. Remove from oven, wrap in a towel and tap with a hammer. Separate shell from meat (meat will separate easily). Peel off brown skin with a vegetable peeler. The coconut meat can now be grated by hand or cut into pieces and processed in your food processor, using the steel blade or the grating/shredding disc.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.