INGREDIENTS
- 1fresh brown coconut
DIRECTIONS Preheat oven to 400°F.
Pierce softest eye of coconut witha metal skewer or small screwdriverand drain liquid into a bowl to sample. If it tastes sweet, the coconut isfresh; if it tastes oily, the coconut is rancid and should be discarded.
Bake coconut in oven 15 minutes.
Break shell with a hammer or back of a heavy cleaver, then removeflesh with point of a strong knife, levering it out carefully. Remove brown skin with a sharp knife or vegetable peeler.
Cooks’ note:
• Fresh coconut keeps in an airtight container, chilled, 1 week, or frozen3 months.
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