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.
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For more than 25 years, Dr. David Williams has traveled the world researching alternative therapies for our most common health problems—therapies that are inexpensive and easy to use, and therapies that treat the root cause of a problem rather than just its symptoms. More About Dr. Williams
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