Dry Roasted Grated Coconut Recipes
DRY-ROASTED GRATED COCONUT
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 1
Steps:
- Heat a heavy skillet over medium heat. Add coconut, and cook, stirring constantly, until the shreds are firm and dry, aromatic, and golden brown. Let cool completely. (If using frozen grated coconut, it will give off some water as it heats, but this will quickly evaporate.)
GRATED FRESH COCONUT
This recipe can be prepared in 45 minutes or less.
Yield Makes about 4 cups
Number Of Ingredients 1
Steps:
- 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.
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