How to proceed: First, make two small holes in the center of the coconut with a nail and hammer - or use a bottle opener. Flip the coconut over and let the water drain into a cup. Pound the fruit in the middle with a mallet or meat tenderizer to split it in half. Remove all the long fibers from the shell and place the coconut directly on the flame of the fire pit. Let it burn slightly to facilitate the removal of the pulp. With the help of a knife, scrape off the pulp from the harder shell. Shell the pulp, removing the brown skin with a small knife. Grate the coconut with a grater, if you want it to be finely chopped, or make strips with a potato peeler.
How to proceed: First, make two small holes in the center of the coconut with a nail and hammer - or use a bottle opener. Flip the coconut over and let the water drain into a cup. Pound the fruit in the middle with a mallet or meat tenderizer to split it in half. Remove all the long fibers from the shell and place the coconut directly on the flame of the fire pit. Let it burn slightly to facilitate the removal of the pulp. With the help of a knife, scrape off the pulp from the harder shell. Shell the pulp, removing the brown skin with a small knife. Grate the coconut with a grater, if you want it to be finely chopped, or make strips with a potato peeler.
