Coco Rallado - ( Freshly Grated Coconut )

Classic Latin American Recipe

Note: When buying a coconut, shake it to make sure it is full of milk.

1 Fresh Coconut

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.)


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