Rating: 3 stars
19 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 2

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

The Martha Stewart Show, March Winter 2008, The Martha Stewart Show, Episode 3089

Gallery

Recipe Summary test

Yield:
Makes enough for 2 dozen cupcakes
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Advertisement

Reviews (5)

19 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 2
Rating: Unrated
05/22/2009
Just search "Toasted Coconut". It'll give you some directions.
Rating: Unrated
05/22/2009
Can you say directions missing? I think you can. It doesn't take rocket science!!!
Rating: Unrated
02/19/2009
DUH, I know fresh coconut but, where are the directions?????????????
Advertisement
Rating: Unrated
12/14/2008
where are the directions?
Rating: Unrated
11/16/2008
where are the directions?