Grated Fresh Coconut Recipes

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

Ingredients

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.

DRY-ROASTED GRATED COCONUT

Dry-Roasted Grated Coconut image

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 1

Ingredients

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.)

MACAROONS MADE WITH FRESH COCONUT

Macaroons Made With Fresh Coconut image

This simple recipe makes soft, not too sweet, delicious macaroons that are very easy to eat. The ingredients are all extra healthy too, incredible!

Provided by Ancel

Categories Drop Cookies

Time 32m

Yield 12 macaroons, 12 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups freshly grated coconut, from the shell
1/3 cup soft brown sugar
2 tablespoons wholewheat flour
1 pinch salt
2 egg whites
1/2 teaspoon vanilla extract

Steps:

Mix the freshly grated coconut, sugar, flour and salt together.
Mix egg whites with vanilla - no need to beat, and add.
Drop heaped teaspoons of mix onto non stick pan.
Bake at 325 degrees for 22 - 24 minutes or until lightly browned.
Makes 9 - 12 macaroons.

Nutrition Facts : Calories 101.3, Fat 6.9, SaturatedFat 6.1, Sodium 28.4, Carbohydrate 9.5, Fiber 1.8, Sugar 6.7, Protein 1.5

TO CRACK AND GRATE FRESH COCONUT

To Crack and Grate Fresh Coconut image

This recipe can be prepared in 45 minutes or less. When buying fresh coconuts, look for ones without mold (check the eyes) or cracks. Choose coconuts that are heavy for their size-a sign that they contain plenty of liquid, which keeps the flesh from drying out. The thin, clear liquid, or "coconut water," can be used in soups or for cooking rice. You can also drink it as is. If it tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded.

Yield Makes about 2 1/2 cups

Number Of Ingredients 1

Ingredients

1 fresh brown coconut

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.

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