How To Prepare Fresh Coconut

Use a cork screw bottle opener to pierce one of the eyes of the coconut to find the soft spot.

Invert the coconut over a measuring cup and drain the coconut water, straining it to remove impurities.

Enjoy the coconut water as is or add it to smoothies and other drinks.

Hold the coconut with the eyes facing the palm of your hand and strike the middle of the coconut with the back edge of a meat cleaver, rotating it as you go.

Continue hitting the coconut and rotating it until it cracks open.

Alternatively, preheat the oven to 375°F and bake the coconut for 10 minutes to help crack the shell.

After baking, let the coconut cool, then strike it again with the meat cleaver to open it easily.

Use a butter knife to separate the coconut meat from the shell, which may require some effort.

Cut the coconut into smaller pieces and use a vegetable peeler to remove the skin.

Shred the coconut using a special tool, box grater, or mandolin, or use a food processor with a shredding blade for the fastest results.

Freeze any unused coconut in a plastic storage bag, removing excess air before sealing.

Cooking Techniques

Equipment Needed

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Dietary

Allergens