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1
Prepare coconut: Preheat oven to 350 degrees F. With hammer and screwdriver or large nail, puncture 2 of the 3 eyes (indentations at 1 end) of the coconut.
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2
Drain liquid.
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3
Bake coconut 15 minutes.
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4
Remove coconut from oven and wrap in kitchen towel.
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5
With hammer, hit coconut to break it into large pieces.
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6
With knife, pry coconut meat from shell.
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7
With vegetable peeler or sharp paring knife, peel brown outer skin from coconut meat.
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8
With vegetable peeler or large holes of grater, peel or grate 1 cup coconut.
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9
(Wrap and refrigerate remaining coconut up to 2 days for another use.)
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10
Prepare pineapple: Cut off crown and stem end from pineapple.
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11
Stand pineapple upright on cutting board and with large chef's knife, slice off rind and remove eyes.
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12
Cut pineapple lengthwise into quarters.
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13
Cut out core.
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14
Cut quarters lengthwise in half; slice into chunks.
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15
Place in large bowl.
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16
Prepare oranges: Cut off ends from oranges; place on a cut end on cutting board and slice off rind.
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17
Holding oranges over bowl, with paring knife, cut out sections.
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18
Squeeze juice from membranes into bowl.
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19
Add shredded coconut to bowl and toss gently to combine.
