To Crack and Shave Fresh Coconut

Preparation Preheat oven to 400°F. Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid into a bowl to sample (if it tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded). Bake coconut in oven 15 minutes. Break shell with a hammer or back of a heavy cleaver, then remove flesh with point of a strong knife, levering it out carefully. Remove brown skin with a sharp knife or vegetable peeler. Shave edges of coconut meat pieces with a vegetable peeler until you have about 3 1/2 cups shavings. Cooks' notes:·Fresh coconut keeps, chilled in an airtight container, 1 week. ·Coconut shavings can be frozen in an airtight container 3 months.

Preparation Preheat oven to 400°F. Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid into a bowl to sample (if it tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded). Bake coconut in oven 15 minutes. Break shell with a hammer or back of a heavy cleaver, then remove flesh with point of a strong knife, levering it out carefully. Remove brown skin with a sharp knife or vegetable peeler. Shave edges of coconut meat pieces with a vegetable peeler until you have about 3 1/2 cups shavings. Cooks' notes:·Fresh coconut keeps, chilled in an airtight container, 1 week. ·Coconut shavings can be frozen in an airtight container 3 months.