RECIPES USING FRESH COCONUT RECIPES

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FRESH ROASTED COCONUT | MARTHA STEWART



Fresh Roasted Coconut | Martha Stewart image

Use this fresh roasted coconut recipe when making delicious Coconut Cupcakes.

Provided by Martha Stewart

Yield Makes enough for 2 dozen cupcakes

Number Of Ingredients 1

2 coconuts

Steps:

  • Preheat oven to 350 degrees. Test each of the three eyes at the stem end of the coconut to find the softest eye. Use an ice pick and a hammer to pierce the eye, then drain the juice into a glass through a fine sieve, and reserve for another use.
  • Tap the coconut with a hammer until a palm-size piece of the shell breaks off. Continue tapping around the broken edge of the shell until it begins to break apart. Place the broken shells on a baking sheet. Bake the shells for about 10 minutes to loosen the coconut flesh from the shell.
  • Remove the coconut shells from the oven, and allow them to cool to the touch. Pry out the meat with an oyster knife. With a potato peeler, remove any remaining brown skin from meat. Grate the coconut meat, or slice it with a mandoline.
  • Preheat oven to 350 degrees. Place grated or sliced coconut on a baking sheet and transfer to oven. Bake until lightly toasted. Let cool before using.

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