Open in Cookpad AppSteps
- 1
Use the back of a meat cleaver or large chefs knife and repeatedly whack the equator looking line of the coconut while turning it.
- 2
Reserve the coconut water that will be loose inside.
- 3
Use a paring knife to carefully go around the inside of the coconut to release the flesh.
- 4
Use a potato peeler to peel the brown skin off the coconut.
- 5
Use the potato peeler to flake the coconut. Spread out flat on a baking tray lined with parchment paper. Bake at 400° for approximately 5-10 minutes. Use a spoon to shake and rearrange the shredded coconut to ensure more even toasting. Take out a good 30 seconds before fully toasted and move the coconut around with a spoon to finish toasting with carry over cooking.
- 6
Alternatively, follow my recipe for "Coconut Milk" and use the pulp after the step where you squeeze out the water from the coconut into a fine mesh sieve and dry the grated coconut between paper towels. The picture shows toasting after making coconut milk.
- 7
Variations; Cane sugar, brown sugar, ghee
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
-
Green Raw Papaya Peanuts Zesty Crunchy Salad
-
-
-
-
The Easiest Way to Upgrade Instant Ramen in 7 Minutes
Ilovetocookrecipes -
Gazpacho from Spain: The Land of Longevity
Ilovetocookrecipes -
-
-
-
-
-
-
Homemade Strawberry Shortcakes
-
-
filzen -
-
-
-
-
-
Strawberry, Bacon, French Toast, Nutella Sauce
Jeanel Kurts -
-
Comments