Rich in potassium, iron, magnesium, calcium and fibres.
White pulp with a taste of hazelnut; filled with fresh liquid.
Choose when full for immediate consumption.
A medium-size coconut yields approximately 1 pound [454 g] meat [2 1/2 cups / 750 ml grated].
To crack open a coconut:
Pierce 2 of the 3 'eyes' with a pointed tool and a hammer; empty the liquid.
Place coconut in a preheated 425°F [220°C] for 15 minutes.
Use the hammer to separate the pulp.
Warm a coconut in a 425°F [220°C] oven for 15 to 20 minutes, until it cracks in many places.
With a pointed tool and a hammer, deeply pierce the three 'eyes'.
Turn coconut over a bowl; let coconut milk run into the bowl [either filter and drink coconut milk or add to a recipe].
With the hammer, crack open the coconut.
With a knife, remove the meat from the coconut; with a vegetable peeler, remove the brown skin.
Grate coconut meat on a grater, in a blender or in a food processor.
Transfer coconut meat into airtight containers; refrigerate or freeze.
Simply shake flaked coconut, in a covered jar, with a few drops of food coloring.
Spread coconut evenly on a baking pan.
Bake at 350°F [180°C], stirring every few minutes, for 8 to 10 minutes, until lightly toasted.