COCONUT

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.

Or

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.

To tint:

Simply shake flaked coconut, in a covered jar, with a few drops of food coloring.

To toast:

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.