Grated Coconut

1. 1
   prep · ~3 min

   Break open the coconut.

   1.Hold the coconut firmly and tap around its equator with the back of a heavy knife or cleaver, rotating as you go.

   2.Crack it into two halves and collect the coconut water in a bowl (save for drinking or cooking).

   3.If the flesh doesn't separate easily, gently pry it away from the shell with a butter knife.

   TIPA few firm, even taps work better than one hard strike — patience prevents shattered shell pieces in the flesh.
2. 2
   prep · ~5 min

   Remove the brown skin.

   1.Use a vegetable peeler or paring knife to peel away the thin brown skin from each piece of coconut flesh.

   2.Rinse the white flesh under cold water and pat dry with a clean kitchen towel.

   TIPRemoving all the brown skin gives you pure white shreds — any bits left will show as dark flecks.
3. 3
   prep · ~2 min

   Grate the coconut flesh.

   1.Fit the serrated scraper or rotary grater securely over a bowl.

   2.Press a piece of coconut flesh against the grating surface and rotate or scrape with steady pressure to produce fine shreds.

   3.Continue until all the white flesh is grated — the coconut should be fluffy and moist.

   TIPGrate just before using — fresh coconut dries out and loses its natural oils within a few hours at room temperature.
4. 4
   serve

   Serve fresh or use as needed.

   Use the grated coconut immediately as a garnish for poha, upma, or curries, or as the base for coconut chutney. If not using right away, cover tightly and refrigerate for up to 24 hours.

   TIPFor longer storage, spread the grated coconut on a tray and freeze. Once frozen, transfer to an airtight bag — it keeps for up to 3 months.

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