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Fresh Roasted Coconut

Use this fresh roasted coconut recipe when making delicious Coconut Cupcakes.

  • yield: Makes enough for 2 dozen cupcakes

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Ingredients

  • 2 coconuts

Directions

  1. Step 1

    Preheat oven to 350 degrees. Test each of the three eyes at the stem end of the coconut to find the softest eye. Use an ice pick and a hammer to pierce the eye, then drain the juice into a glass through a fine sieve, and reserve for another use.

  2. Step 2

    Tap the coconut with a hammer until a palm-size piece of the shell breaks off. Continue tapping around the broken edge of the shell until it begins to break apart. Place the broken shells on a baking sheet. Bake the shells for about 10 minutes to loosen the coconut flesh from the shell.

  3. Step 3

    Remove the coconut shells from the oven, and allow them to cool to the touch. Pry out the meat with an oyster knife. With a potato peeler, remove any remaining brown skin from meat. Grate the coconut meat, or slice it with a mandoline.

  4. Step 4

    Preheat oven to 350 degrees. Place grated or sliced coconut on a baking sheet and transfer to oven. Bake until lightly toasted. Let cool before using.

Source
The Martha Stewart Show, March Winter 2008

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Reviews (5)

  • 22 May, 2009

    Just search "Toasted Coconut". It'll give you some directions.

  • 22 May, 2009

    Can you say directions missing? I think you can. It doesn't take rocket science!!!

  • 19 Feb, 2009

    DUH, I know fresh coconut but, where are the directions?????????????

  • 14 Dec, 2008

    where are the directions?

  • 16 Nov, 2008

    where are the directions?