Fresh Roasted Coconut Recipes

Steps:

• Preheat oven to 400°F.
• Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid into a bowl to sample (if it tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded). Bake coconut in oven 15 minutes.
• Break shell with a hammer or back of a heavy cleaver, then remove flesh with point of a strong knife, levering it out carefully. Remove brown skin with a sharp knife or vegetable peeler.
• Shave edges of coconut meat pieces with a vegetable peeler until you have about 3 1/2 cups shavings.

Steps:

• Preheat oven to 400°F.
• Pierce softest eye of coconut with a metal skewer or screwdriver and drain liquid into a bowl to sample (see note, above). Bake coconut in oven 15 minutes.
• With a hammer or back of a heavy cleaver break shell and with point of a strong knife remove flesh, levering it out carefully. Remove brown membrane with a sharp paring knife or vegetable peeler. Fresh coconut keeps, chilled, in an airtight container 1 week.
• Grate coconut as needed on small teardrop-shaped holes of a 4-sided grater or finely chop in a food processor. Freshly grated coconut keeps, frozen, in an airtight container 3 months.

Steps:

• Preheat oven to 350 degrees. Crack coconut; drain liquid. Remove flesh from shell; peel off skin. Using a vegetable peeler or mandoline, cut flesh into thin strips.
• Toss coconut strips with salt, sugar, and pepper. Arrange coconut strips in a single layer on a baking sheet. Bake until chips are deep golden, about 10 minutes. Serve hot or at room temperature.