Grated fresh coconut

Grated fresh coconut

By
From
East
Makes
300 g
Photographer
Leanne Kitchen

Frozen grated or shredded coconut is hands-down the best convenience product on the planet, according to us. It saves so much time, is readily available from Asian supermarkets and doesn’t cost a lot. Because you buy it frozen, it’s easy to always have some on hand. However, if you prefer to grate your own, here’s how to deal with a whole coconut, from go to whoa. Note you will need a mature nut, not a green one. And, although you can remove the meat from the opened coconut and grate the flesh using a box grater, it’s easier to use a special hand-held coconut grater, which you can buy from Asian supermarkets. You can also buy hand-held shredders for long, thicker shreds. We tend to crack coconuts open by heating the nut in the oven but, if you prefer, you can whack the coconut in half using the back of a heavy cleaver, hitting it all the way around the middle of the coconut (its equator) until it breaks into two pieces.

Ingredients

Quantity Ingredient
1 mature coconut

Method

  1. Preheat the oven to 180°C. Using a screwdriver or something similar, pierce each of the three holes in the coconut then pour the coconut water into a bowl. Strain this and use it for cooking (it will freeze well). Bake the coconut in the oven for about 20 minutes or until the hard shell cracks. Remove it from the oven and cool slightly. Use a hammer to further crack the shell open and break the coconut in half. Using a hand coconut grating tool or shredder, scrape the meat from the coconut, taking care not to include any of the hard brown skin.

To toast coconut

  • Preheat the oven to 180°C. Spread the grated or shredded coconut on a baking tray in a single layer. Cook for 8–10 minutes, stirring often so it cooks evenly, or until golden. Remove from the oven and cool. It will keep, stored in an airtight container in the refrigerator, for up to 2 days.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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