You may eat the coconut directly from the shell.
If you plan to use it for cooking or salads you will have to grate or shred the meat after peeling off the outside brown skin. This is fairly easy to do with a potato peeler or small paring knife. A food processor makes short work of grating or shredding. A salad maker or hand grater can also be used.
The average coconut will give you 3 to 4 cups of grated coconut. The grated coconut will keep in the refrigerator a few days. It may be stored for longer periods in the freezer or dried in a dehydrator. If freezing, store in pre-measured 1/2 cup portions for fast convenient use.
Finely grate a coconut. Pour boiling water over the grated coconut. Mix in a food processor, blender or very well by hand. Let sit for at least 15 minutes. Strain through a cheese cloth or jelly bag squeezing out as much milk as possible.
Substitute coconut milk for cream or milk in ice cream recipes.
As cream in coffee.
Delicious on hot or cold cereal.
Mixed in drinks like after dinner drinks.
Great for milk shakes, malts, and hot chocolate.
Over fruit especially sliced bananas or strawberries.
Poaching fresh fish.
Substitute for cream in recipes.
Substitute coconut milk for water when cooking fresh or frozen vegetables.
Whip ice-cold to put over desserts especially good on pineapple desserts.
For the flakiest biscuits substitute coconut milk for liquid in biscuit recipes.
Beat at room temperature until thick and lumps appear. Knead lumps together pouring off whey for excellent butter. Great on hot biscuits or toast.
You haven't tasted great curry until you use fresh coconut milk instead of canned.
Applied to the skin it will keep it soft, supple and smooth.
Pierce at least 2 eyes of a coconut and drain liquid. Put drained coconut in a 300 degree oven for an hour. When cool tap with hammer and remove coconut meat. Slice thin and spread on a shallow baking pan. Bake at 200 degrees for 2 hours - stir frequently. When toasty brown, cool and enjoy. Store in airtight container.