Try this Coconut, Fresh Shredded recipe, or contribute your own.
Suggest a better descriptionTap a hole in each "eye" of the coconut---there are three. Turn coconut upside down over a small bowl, and drain all liquid. This liquid is not coconut milk; however it may be strained and used as a flavoring ingredient after heating over low heat and reducing to half of its original volume. It will have a strong coconut flavor. After drained, place coconut on a cookie sheet and bake in a 350F oven for 20 to 30 minutes, or until the shell cracks. Remove from oven, wrap in a towel and tap with a hammer. Separate shell from meat (meat will separate easily). Peel off brown skin with a vegetable peeler. The coconut meat can now be grated by hand or cut into pieces and processed in your food processor, using the steel blade or the grating/shredding disc. Recipe by: In Love W/Food Proc. P-34 & 35 Posted to MC-Recipe Digest V1 #1007 by Mitch
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Serving Size: 1 Serving (397g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1405 | ||
Calories from Fat: 1197 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 133g | 177 % | |
Saturated Fat 117.9g | 590 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 79.4mg | 3 % | |
Potassium 1413.3mg | 37 % | |
Total Carbohydrate 60.5g | 18 % | |
Dietary Fiber 35.7g | 143 % | |
Sugars, other 24.7g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1405
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