Coco
Rallado - (
Freshly Grated Coconut )
Classic
Latin American Recipe
Note:
When buying a coconut, shake it to make sure it is full
of milk.
Ingredients:
1 Fresh Coconut
Procedures:
1. Preheat the oven to 400†. Puncture 2 of the
3 smooth, dark eyes of the coconut by hammering the sharp tip
of an ice pick or screwdriver through them. Drain all of the coconut
milk into a measuring cup. There should be about l/'cup. Set the
milk aside.
2.
Bake the empty coconut in the oven for 15 minutes, then transfer
it to a chopping block. While the coconut is hot, split the shell
with a hammer. The shell should fall away from the meat; if it
doesn't, cut off any bits still clinging to the shell. Pare off
the brown outer skin of the coconut meat with a swivel-bladed
peeler or small, sharp knife, and cut the coconut meat into 1-inch
pieces.
3.
Place these in the jar of a blender with 1/2 cup of coconut milk,
and blend them at high speed for 1 minute, or until finely grated.
(Alternatively, grate the coconut, piece by piece, through a hand
grater and stir in 1/2 cup of coconut milk.)
Other
Related Links:
Classic
Latin American Recipes