Scratch Toasted Coconut.
You can cook Scratch Toasted Coconut using 2 ingredients and 7 steps. Here is how you cook it.
Ingredients of Scratch Toasted Coconut
- It’s 1 of coconut.
- Prepare 2 T of sugar.
Scratch Toasted Coconut instructions
- Use the back of a meat cleaver or large chefs knife and repeatedly whack the equator looking line of the coconut while turning it..
- Reserve the coconut water that will be loose inside..
- Use a paring knife to carefully go around the inside of the coconut to release the flesh..
- Use a potato peeler to peel the brown skin off the coconut..
- Use the potato peeler to flake the coconut. Spread out flat on a baking tray lined with parchment paper. Bake at 400° for approximately 5-10 minutes. Use a spoon to shake and rearrange the shredded coconut to ensure more even toasting. Take out a good 30 seconds before fully toasted and move the coconut around with a spoon to finish toasting with carry over cooking..
- Alternatively, follow my recipe for "Coconut Milk" and use the pulp after the step where you squeeze out the water from the coconut into a fine mesh sieve and dry the grated coconut between paper towels. The picture shows toasting after making coconut milk..
- Variations; Cane sugar, brown sugar, ghee.
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