How to Shred Fresh Coconut
To shred a fresh coconut, you must first drain the water and crack the shell, then use a specialized serrated scraper or a sturdy hand grater to pull the white meat from the husk in fine, feathery ribbons.
Choosing the right coconut
Pick a coconut that feels heavy for its size and sounds sloshy when shaken; if it feels light, the meat will be dry and tough.
- Heavy hammer or meat mallet
- Screwdriver
- Coconut scraper or box grater
- Large bowl
What goes in.
- 1mature brown coconut
Curling the meat
When using a traditional hand-held coconut scraper, apply firm, downward pressure and use a wrist-flicking motion to pull the meat off in delicate, thin curls rather than chunks.
The method.
Drain the water
Locate the three 'eyes' on the coconut. Use a screwdriver to puncture the softest eye and drain the liquid into a bowl.
Crack the shell
Wrap the coconut in a kitchen towel. Hold it firmly and strike the center firmly with a hammer until the shell splits into manageable sections.
Separate meat from shell
Use a butter knife to pry the white meat away from the brown husk. If it resists, place the shell pieces in a preheated 350°F oven for 10 minutes to loosen the bond.
Shred
Hold the coconut meat firmly against the teeth of your scraper. Work in long, steady strokes until you reach the brown skin. Discard the woody bits or use a vegetable peeler to remove them first.
When it doesn't go to plan.
If using a box grater, place the coconut meat in the freezer for 20 minutes beforehand to make it firm and easier to handle.
The brown skin is edible but chewy; peel it off with a vegetable peeler if you want pure white shreds.
Freshly shredded coconut loses moisture quickly; use it immediately or freeze it in an airtight bag for later.
The ones that keep coming up.
How do I know if the coconut has gone bad?
If the water smells fermented or sour, or if the inside of the shell shows signs of mold, discard the entire coconut.
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