Shredded Fresh Coconut

By Hklbrries

Ingredients

• 1 medium coconut

Preparation

Step 1

Rinse coconut thoroughly to remove any dust or dirt from the shell; pat dry.

Pierce the eyes with an ice pick or sturdy skewer. Drain the liquid into a container. The liquid is delicious to drink and can be stored in the refrigerator in a covered container for up to 24 hours.

Tap the coconut firmly all over with a hammer or heavy meat mallet. It usually splits open lengthwise. Work the blade of a blunt or round-ended knife between the white meat and the hard shell. Push the knife into the shell away from you and, with a twist of the wrist, the meat should pop out.

Peel the thin, dark-brown skin from the white coconut meat, using a paring knife or vegetable peeler. Shred the coconut meat in a food processor or on the large holes of a four-sided grater.

Frozen unsweetened, freshly shredded coconut is available in Indian and Asian grocery stores.