Fresh Coconut

by
Filed Under: Recipes, Sides and Sauces
Last Reviewed 02/06/2014

All you need to prepare this recipe is 1 coconut.

Open the coconut by puncturing the indentations (called the "eyes") with an ice pick and drain the liquid. Heat the punctured coconut in a 400°F oven for about 15 minutes. Remove and split with a mallet or hammer. The shell will fall away from the meat with ease. Then, with a sharp knife, peel away the thin skin and grate on a medium-fine grater. (I usually leave the skin on, since I think it enhances the flavor and the nutritional value.)

If you're not going to use the coconut immediately, place it in a jar and cover with the coconut liquid. When ready to use, drain off the liquid and proceed with your recipe. (The liquid inside a coconut can be enjoyed as a drink or saved for later, for use in a fruit smoothie or as the base for a dessert sauce.)

Coconut will usually keep fresh for two or three days using this method. For longer storage, the coconut can be frozen in ZipLoc bags.

How to Select a Coconut

Choose a coconut that is a rich brown color, then shake it to make sure it is full of liquid. This means it's fresh and moist inside.

See more sides and sauces recipes or browse all recipes.

Related Articles & Categories
Enjoy What You've Just Read?

Get it delivered to your inbox! Signup for E-News and you'll get great content like you've just read along with other great tips and guides from Dr. Williams!