Fresh Coconut Curls
- Preheat the oven to 350F.
- Test each of the three eyes at the stem end of the coconut to see which is the softest.
- Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes.
- Strain milk through a fine sieve into a bowl; reserve for another use or discard.
- Place the coconut on a rimmed baking sheet, and bake for 30 minutes, or until coconut shell begins to crack.
- Set aside until cool enough to handle.
- Wrap coconut in a clean kitchen towel; holding the coconut with one hand, hit it with the hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.
- Separate coconut flesh from the shell, and use a vegetable peeler to remove dark outer skin.
- Rinse the coconut in cold water, then use the vegetable peeler to take off long, thick strips from the outer (cut) edges.
- Use immediately, or store, layered between damp paper towels in an airtight container, in the refrigerator for up to 6 hours.
fresh coconut
Taken from www.epicurious.com/recipes/food/views/fresh-coconut-curls-390269 (may not work)