- 1 coconut
1 ice pick or screwdriver
Grater or coconut grater
Bake the coconut in a preheated 400 degree F oven for 10 to 15 minutes or until coconut cracks. Wrap the baked coconut in a towel, and tap it with a hammer all over. This loosens the meat from the shell. Use a vegetable peeler to scrape off the brown skin before grating the meat.
Fresh Coconut Milk:
After baked, remove all the coconut meat from the shell, peel off the brown skin and cut the meat into very small cubes.
Place the meat in a blender, add hot water to just cover all of the meat and blend until finely grated.
Discard the squeezed coconut meat and refrigerate the coconut milk that has been extracted into the bowl. Refrigerate the milk and use within 1 or 2 days.