Cracking a coconut is recommended if you want the freshest coconut available!
You will need: a coconut, a hammer, a thin nail and a towel.
You can grate or shred or just store the chunks. The fresh coconut meat will last two to seven days in the refrigerator; one to three months in the freezer; six to 12 months if shredded or grated and dehydrated.
Bake whole coconut at 375 degrees F for 12 to 15 minutes.
Remove from oven. Tap shell with hammer to open. Cut meat out of shell. Pare brown skin from coconut meat.
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