First, make two small holes in the dark spot (the most opaque area) of the coconut using a nail and hammer - or use a corkscrew. Flip the coconut over and let any excess water drip into a cup. Strike the fruit in the middle with a hammer or meat mallet to split it in half. Remove all the long fibers from the shell and place the coconut directly onto the flame of the fire. Let it burn slightly to make it easier to remove the pulp. Using a knife, scrape off the tough brown skin. Shell the pulp, removing the brown peel with a small paring knife. Grate the coconut, if desired, for a fine texture, or use a potato peeler to create strips.
First, make two small holes in the dark spot (the most opaque area) of the coconut using a nail and hammer - or use a corkscrew. Flip the coconut over and let any excess water drip into a cup. Strike the fruit in the middle with a hammer or meat mallet to split it in half. Remove all the long fibers from the shell and place the coconut directly onto the flame of the fire. Let it burn slightly to make it easier to remove the pulp. Using a knife, scrape off the tough brown skin. Shell the pulp, removing the brown peel with a small paring knife. Grate the coconut, if desired, for a fine texture, or use a potato peeler to create strips.
