Ingredients
Preparation
Step 1
Heat the oven to 375°. Pierce the two or three "eyes" at one end with a clean screwdriver . Drain and refrigerate the liquid; use or freeze within 24 hours.
Step 2
Bake the drained coconut until the shell starts to crack, 20 to 25 minutes. Remove from the oven and cool. When cool enough to handle, tap it all over with a hammer to release the meat within the shell.
Step 3
Cover the coconut with a towel and hit the coconut hard with a hammer to break it open. The meat will separate from the hard outer shell.
Step 4
Remove the skin from the flesh with a vegetable peeler or paring knife. Use immediately or freeze pieces tightly wrapped in plastic film for later use.
