Dry Roasted Grated Coconut Recipes

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DRY-ROASTED GRATED COCONUT



Dry-Roasted Grated Coconut image

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 1

1 1/2 cups fresh, frozen, or dried grated coconut

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



Grated Fresh Coconut image

This recipe can be prepared in 45 minutes or less.

Yield Makes about 4 cups

Number Of Ingredients 1

1 large coconut without any cracks and containing liquid

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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