Grated Fresh Coconut

Name: Grated Fresh Coconut
Yield: Makes about 4 cups
Ingredients: 1 large coconut without any cracks and containing liquid

August 20, 2004

This recipe can be prepared in 45 minutes or less.

Recipe information

1 large coconut without any cracks and containing liquid

Pierce the softest eye of the coconut with an ice pick or a skewer, drain the liquid, and reserve it for another use. Bake the coconut in a preheated 400°F. oven for 15 minutes, break it with a hammer, and remove the flesh from the shell, levering it out carefully with the point of a strong knife. Peel off the brown membrane with a vegetable peeler and cut the coconut meat into small pieces. In a blender or food processor grind the coconut meat in batches, transferring it to a bowl as it is ground, or grate it on the fine side of a grater.

Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.

This no-knead knockout gets its punch from tomatoes in two different ways.

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.