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1
Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes.
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2
Turn the coconut upside down over a container and drain the water from the coconut.
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3
Store the water in an airtight container in the refrigerator for up to a week.
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4
Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes.
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5
Remove from the oven.
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6
The coconut should have cracked in several places.
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7
Using an oyster knife or other dull blade, separate the hard shell from the brown husk.
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8
Using a serrated vegetable peeler, peel the brown husk from the coconut meat.
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9
Rinse the coconut meat under cool water and pat dry.
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10
Break the meat into 2 to 3-inch pieces.
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11
With the grater disk attached to a food processor, grate the coconut.
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12
Place 1 1/2 ounces of the coconut into a 1-cup glass jar with lid and pour the vodka over it.
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13
Seal and shake to combine.
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14
Place in a cool dark place for 5 to 7 days, shaking to combine every day.
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15
Strain the coconut and discard.
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16
Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year.
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17
Reserve the remaining coconut for another use.
