To Crack and Grate Fresh Coconut

1. 1

   Preheat oven to 400F.

2. 2

   Pierce softest eye of coconut with a metal skewer or screwdriver and drain liquid into a bowl to sample (see note, above).

3. 3

   Bake coconut in oven 15 minutes.

4. 4

   With a hammer or back of a heavy cleaver break shell and with point of a strong knife remove flesh, levering it out carefully.

5. 5

   Remove brown membrane with a sharp paring knife or vegetable peeler.

6. 6

   Fresh coconut keeps, chilled, in an airtight container 1 week.

7. 7

   Grate coconut as needed on small teardrop-shaped holes of a 4-sided grater or finely chop in a food processor.

8. 8

   Freshly grated coconut keeps, frozen, in an airtight container 3 months.

No additional tips available.