Coco rallado (freshly grated coconut)

3 cups

Ingredients

Quantity Ingredient
1 Coconut, fresh; about 2 lbs.

Directions

Note: When buying a coconut, shake it to make sure it is full of milk!

Preheat the oven to 400 degrees (F). 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.

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. Pare off the brown outer skin of the coconut meat with a swivel blade 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.

(Alternately, grate the coconut by hand, piece by piece, through a hand grater, and stir in ½ cup of coconut milk.

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Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 12-19-94

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