Fresh Coconut for Cooking



Coconut

Fresh Coconut for Cooking

Ingredient:

• 1 whole coconut

Method:

Remove any excess fibers on the coconut. Rinse under running water. Crack the shell by hitting the coconut in the middle. Use a hammer to firmly tap around (equator) the coconut forcefully or using full force beat the coconut on a stone or concrete surface to crack the shell. Try and reserve any coconut water in a cup before continuing to break open the coconut to reveal the white core. The core should be firm without being moldy or foul smelling.

Then the core can be grated with different kinds of coconut graters and freezed in plastic bags for future use in dishes.

If you do not have a grater follow steps below.

1. Break and shell the coconut further with a hammer and remove the white coconut core with a butter knife.
2. Peel the dark stiff skin with a grater or a sharp knife.
3. Slice the peeled coconut into 1/4" thin slices and freeze in plastic bags for future use in dishes.
4. Or using a food processor, chop the slices into small gratings and store in freezer in plastic bags for future use in dishes.

Step 1



Step 3



Step 2

Buying Tips:

The coconut should not have any visible cracks or leaks, or be soft at the eyes spot. When tapped with a coin the sound should not be dull.

Using Tips:

Coconut gratings can be used in many dish especially in Curry's (palya/karmind), saaru/rasam etc. It is blended to be used in payasa, huli/koimbu, kootu etc.