| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Coconut without any cracks and containing |
|
|
; liquid |
INSTRUCTIONS
Pierce the softest eye of the coconut with an ice pick or a skewer, drain
the liquid, and reserve it for another use. Bake the coconut in a preheated
400F. oven for 15 minutes, break it with a hammer, and remove the flesh
from the shell, levering it out carefully with the point of a strong knife.
Peel off the brown membrane with a vegetable peeler and cut the coconut
meat into small pieces. In a blender or food processor grind the coconut
meat in batches, transferring it to a bowl as it is ground, or grate it on
the fine side of a grater.
Makes about 4 cups.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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