Step 1: Gather your materials and supplies
- 1 coconut
- 1 plastic bag
- eye protection / safety glasses
- 1 grater
- 1 carafe or jar
- 1 sieve or strainer
- 1 large spoon or ladle
- 1 hard spatula
- 1 bowl
- 1 heavy-bottom pot
- 1 blender or food processor
- 1 small heat-safe jar
Optionally, you may want to use
- 1 broad kitchen knife - to loosen coconut stuck to the shell,
- 1 splatter screen - if you find the fat splattering out of the pot while making oil.
Step 2: Product #1: Coconut Water
- Wrap coconut in plastic bag, and seal the bag closed.
- Hold the nut with both hands, and thrust the nut onto a hard surface until cracked.
Wear eye protection for this step!
- Pierce a hole in one corner of the plastic bag to strain the leaking coconut water into the sieve-covered carafe. The sieve will filter out small debris from the coconut water.
Recycle the plastic bag.
Step 3: Product #2: Coconut Shell Charcoal
- Use a knife to separate the nut from the shell - but be careful not to cut yourself!
- Remove the fiber strands from the outside of the shells.
- To impart a nutty flavor into your food, use the shells as cooking fuel.
Oil content makes the shells burn like candles, while their fiber content makes them burn hot as coals! I like to cure the shells in the sun a few months before burning. That way, they seem to burn slower.
Step 4: Product #3: Raw, Roasted and Dried Fresh Coconut
- Use a vegetable peeler or knife to remove the dark, woody husk from the white, savory nut.
- Grate the savory nut,
- toast it (1 hour @325 degrees F) until golden-brown, or
- let it dehydrate, or
- simply store it raw in the fridge and use for consumption and cooking.
Toasted coconut has a nutty flavor, and can be stored without refrigeration.