How to Shred a Coconut

Cracking open a coconut can be tricky business. Whether you use a hammer, an ice pick, or a cleaver, once you've mastered opening and shredding a coconut, you'll be able to make pie fillings, batters, desserts, appetizers and even coconut milk from scratch.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Ice pick or meat cleaver
• Paring knife or swivel-bladed peeler
• Knife or screwdriver
• Blender or food processor

1. Open the coconut by puncturing the eyes with an ice pick or using the blunt end of a cleaver. You can also try banging on it with a hammer, but a cleaver is your quickest, easiest bet.

2. Peel off the brown skin from the coconut with a swivel-bladed peeler or a paring knife.

3. Remove the white flesh from the two halves of the coconut. You can pry out the meat with a knife or screwdriver.

4. Break the meat into the smallest pieces you can using your knife.

5. Place the pieces of coconut in a blender or food processor to shred. You can also add coconut milk. Some recipes will call for another liquid.

Tips & Warnings

• If you are having trouble opening the coconut, try putting the coconut into the oven at 400 degrees for 15 to 20 minutes. Allow it to cool and then hit the center line all around the coconut with the blunt end of a cleaver. The shell should almost spring apart.
• Some people like to drain the liquid from the coconut before cracking it all of the way open.
• Remember, always use the BLUNT side of the meat cleaver to crack open the coconut.

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