Coconut is delicious to eat raw, roasted or as part of other meals and baked goods. Use heavy tools and a lot of force to open the coconut and remove the pulp from inside. If you don't have the whole fruit, you can also use grated coconut, milk or coconut oil to add wonderful flavor to soups, sauces, sauteed dishes, or baked goods.
Method 1 of 4: Eating raw coconut
Step 1. Make a hole in the coconut with a sharp knife
Place it on a cutting board with the holes or indentations facing up. Hold the bottom of the fruit firmly with one hand or hold it firmly on top of a rolled-up dishcloth. With the other hand, try to pierce with the knife in each of the three holes of the coconut until it enters easily.
- Drill a hole with the knife to create an opening and then remove it.
- You can use a screwdriver instead of a knife to pierce the rind of the fruit.
Step 2. Drain the coconut water into a glass or bowl
Turn the coconut upside down over a container and let it drain completely. Then save the coconut water to drink or add to a smoothie later.
Step 3. Place the coconut on a hard surface and break it with a hammer
The outer skin of the fruit is so hard that an ordinary knife won't cut it. To break it, place the coconut in a clean plastic bag and on a hard surface such as a concrete floor. Then use a hammer to hit the shell until it breaks.
Step 4. Use a butter knife to separate the pulp from the skin
Remove the broken coconut pieces from the plastic bag and place them back on the chopping board. Turn each piece face down and hold the shell with one hand. Then bring the knife close to the side of the upturned coconut and try to carefully loosen the pulp from the shell.
Step 5. Remove the remaining skin with a vegetable peeler
Once all the pulp has been removed from the skin, use a peeler to remove the remaining pieces. Pull the fibrous brown coating the same way you would a potato. Then wash the pulp to remove residue.
Step 6. Store fresh coconut in the refrigerator for four to five days
Place the pieces of fruit in a sealed container or resealable plastic bag and keep them refrigerated for four to five days.
Method 2 of 4: Making grated coconut
Step 1. Grate the coconut into large or small pieces
Grate the fresh coconut with a metal cheese grater. Use the side with the smaller holes if you want the coconut to be very thin or the side with the larger holes for making large coconut flakes. If you want large pieces of fruit, use a vegetable peeler.
Step 2. Store the grated coconut in the refrigerator for a day or two
Store it in the refrigerator in a closed plastic container and try to use it within two days as it will start to spoil. Throw away what's left after that time.
Step 3. Roast in oven for five to ten minutes
Preheat oven to 170 °C and spread the grated coconut on a non-stick baking sheet. Roast it for five to ten minutes until golden brown.
- Use the fresh coconut you just grated or buy the shredded coconut at a supermarket.
- If you buy sweetened coconut, it will need less time to brown in the oven.
- Roasted coconut can be added to yogurt, salads, cereal, ice cream and other snacks.
Step 4. Store in a cool, dry place for up to two months
Place the shredded coconut in a sealed plastic container and take it to a location that doesn't get hot or humid, such as a kitchen cupboard. The product will be good for up to two months if sealed correctly.
The shredded coconut will last in the freezer for up to a year
Method 3 of 4: Cooking with Coconut
Step 1. Cook with coconut oil
This product is an excellent replacement for olive oil in regular recipes, especially if you are making a sauteed dish. Although it contains the same amount of fat as other oils, coconut oil also contains medium-chain fatty acids, which are metabolized more quickly in the body. Use the same amount you would use other fats in recipes.
Step 2. Add coconut milk to soups and sauces
Coconut milk is a vegan and lactose-free product, which can add a little creaminess to soups and sauces without making them too heavy. For example, try making a pineapple and coconut sauce for tasty meals. The product is also a great marinade for chicken or shrimp.
Step 3. Eat coconut-centered meals
This fruit is an important ingredient in many popular dishes around the world. Try making different recipes to learn a little bit how to cook with coconuts. Some dishes you can try to make include:
- Coconut Chutney, a South Indian dish.
- Thai curry.
- Tom Kha Gai soup.
- Shrimp with coconut.
Method 4 of 4: Making Coconut Desserts
Step 1. Bake a coconut cake
Preheat oven to 160 °C. In a large bowl, mix together a can of sweetened condensed milk, 3 eggs, ½ cup (120 ml) coconut milk, ½ cup (120 ml) milk and 2 cups (470 g) grated coconut. Place mixture in a medium greased cake pan and bake for 25 minutes.
Step 2. Make coconut cream cake lollipops
Prepare the coconut cake in a bowl and add vanilla frosting. Then stir well until the mixture has a doughy consistency. Roll the dough into a ping-pong ball size and chill for two hours. Then just insert the cake into lollipop sticks.
To add a nice touch to the dessert, dip the lollipops in melted chocolate and refrigerate for another two hours
Step 3. Make coconut candy
Prepare chocolate-covered coconut candy by mixing 1 ¾ cup of grated coconut, 1 ¾ cup of icing sugar, 1 cup of chopped almonds, and ½ cup (120 ml) of condensed milk in a medium bowl. Form the mixture into 2-cm balls and refrigerate for 20 minutes. Then dip the balls into the melted chocolate and let it cool for another 20 minutes.
Step 4. Substitute coconut flour for grain-based flour to make baked goods
Coconut flour is a high-protein, gluten-free alternative to regular flour. It can be used in place of regular wheat flour, but you should only replace it with a third of the flour called for in the recipe, as it is much more absorbent. Mix the ingredients well so as not to form lumps.