I would shred the coconut meat and freeze it, it should keep for 8 - 12 months in the freezer.

Thanks petra! That's a good idea. But again I already have 5 pounds of dessicated coconut LOL so if I could use the fresh stuff for some yummy cooking/baking, it would be nice. Think I am going to make some more coconut-apple muffins for the staff at little man's school. Al

Here's a recipe for coconut milk made from fresh coconuts, I haven't tried it, but it probably tastes better than the canned stuff, and no preservatives. It can be frozen and if you freeze in ice cube trays before transferring to freezer bags, you can just take out whatever you need for a recipe without having to thaw the milk.

Preparing Coconut Milk from Fresh Coconuts

* Pierce the eyes of a fresh coconut, drain the liquid inside and place the coconut on a rack and bake in a 325F pre-heated oven for about 30 minutes.
* Remove the coconut from the oven, let it cool a bit and crack it with a hammer so that the shell breaks into several pieces.
* Remove all the coconut meat from the shell, peel off the brown skin and cut the meat into very small cubes.
* Place the meat in a blender, add hot water to just cover all of the meat and blend until finely grated.
* Place a sieve covered with cheese cloth over a bowl and pour the coconut meat and water into the sieve squeezing handfuls of the coconut meat to extract as much liquid as possible into the bowl.
* Discard the squeezed coconut meat and refrigerate the coconut milk that has been extracted into the bowl. Keep refrigerated and use within 1 or 2 days.

Tahitian Coconut Bread

2 Cups fresh grated coconut
4 cups flour
2 tsp baking powder
1.5 cups sugar
1.5 cups water

Combine coconut, sugar and water. Blend flour and baking powder together. Mix all ingredients to a doughy texture, adding a little flour as needed so it is not too sticky. Wrap in aluminum foil and bake in 350 degree ove for 1 - 1.5 hours.

I don't have a recipe for it, but I love coconut ice cream made with fresh coconut. Okay, it might be fattening, but you can store it in the freezer and only eat small amounts at a time. It's my favorite way to have coconut. I have a macaroon recipe that uses a lot of coconut (plus coconut milk), but I don't have it with me here. It uses coconut milk instead of milk, and so it is lactose free. It does have a fair amount of sugar in it, but the only other ingredient (that I can remember) is egg whites.

Lars

Thanks petra, jessy, & Lars for your suggestions. I love coconut (too much) so I have to be careful when cooking with it. I played it safe today... made two dozens of coconut-apple muffins for little man's school. Got rid of most of them only saved three for the two boys for tonight's dessert. Then I added some into my sourdough sandwich breads. They turned out very nice. The rest of the meat I dumped into the crock pot of chicken curry.

Jessy and Petra, I will save the recipes suggested. When I crack another coconut they will become handy. Lars, I know what you mean. Coconut macaroon is another thing that I cannot resist :-) I just have to wait for some special occasions to make them. Will give most of them away and save just enough for the boys. If I kept them at home I would end up eating most of them! :-O

Al

Hello althetrainer,
Probably you've used all your coconut by now...but just in case you get into that situation again try to toast it on stove top into a large frying pan. Just like we do with pine nuts or caraway seeds... Toast it until reaches a caramel color, let it cool off and save it to sprinkle on ice cream, cereal , granola, etc... I love it !!!
Cynara.

Thanks Cynara! I still have two more coconuts to crack so your idea will come very handy. I will remember that. Thanks again. Al

Hi again Al.
I forgot to mention. Before you toast it you have to graded or put it in the food processer for a quick shread...Thought it would be obvious but... you never know.
Cy.

This is a standard bake sale and potluck cake in our area.

BROILED ICING

4 Tbs. (1/2 stick) butter, melted
5 Tbs. evaporated milk (not sweetened condensed milk)
1/3 cup firmly packed light brown sugar
1/2 cup coconut (medium shred)

Yellow or sponge cake, in 9 X 13" pan, still slightly warm from baking

In a bowl, combine all ingredients until thoroughly mixed. Spread on the warm cake. Do not remove the cake from the pan. Place the cake on the medium rack of the oven. Broil 6 minutes or until the icing bubbles and is golden brown. Let cool.

Al :
If it is long ,why not use it for hair on your muffins and make a goofy face.
You can dye it Red like they do now, with their real HAIR.
Fun for the kids.
Lou

Thanks again Cynara! Yes, I always grate the coconut before using it.

Ruthanna, that's one wicked recipe you have there! :-) Definitely will try it when I have a reason to bake someone a cake. Sounds delicious. Thanks!

Lou, that's a great idea! I like playing with food. Too bad Valentines is over and Easter is not quite here. It would be fun to color the coconut pink, green, and blue. I never have very good luck coloring my food red. It always turns out more pink than red. Do you have any good tips? Thanks!

Al

Al:
It wouldn't be to good for an Easter Bunny.
The only animal I could think of right now is something like a Poodle, with curly fur.

Or a small Easter cake with a Coconut nest on top and some Marshmellow chicks in the nest

Maybe someone can put in a few idea's.