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What You Need:
(To Make: about 3½ cups)
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A fresh coconut, about 2½ pounds
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| How To Cook: |
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NOTE: When buying a coconut, shake it to make sure it is full of milk.
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2. Preheat the oven to 400°. Puncture 2 of the 3 smooth, dark eyes of the coconut by hammering the sharp tip of an ice pick or screw driver through them. Drain all of the coconut milk into a measuring cup. There should be about ½ cup. Set the milk aside.
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3. Bake the empty coconut in the oven for 15 minutes, then transfer it to a chopping block. While the coconut is hot, split the shell with a hammer. The shell should fall away from the meat; if it doesn't, cut off any bits still clinging to the shell.
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4. Pare off the brown outer skin of the coconut meat with a swivel-bladed peeler or small, sharp knife, and cut the coconut meat into 1-inch pieces. Place these in the jar of a blender with ½ cup of coconut milk, and blend them at high speed for 1 minute, or until finely grated.
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5. Alternatively, grate the coconut by hand, piece by piece, through a hand grater, and stir in ½ cup of coconut milk.
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