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Flaked Coconut

  • Yield: Makes about 4 cups

Source: Martha Stewart Living, February/March February/March 1992

Ingredients

Directions

  1. Pierce a coconut at the end marked by three indentations; drain and discard liquid. Crack open coconut and remove meat from shell in pieces as large as possible. Peel off dark brown skin. Using a mandoline or the blade side of a hand grater, slice coconut meat into large flakes.

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