From Michael Smith, Chef at Home. Goes with Caribbean Meal.
1. Preheat oven to 400 degrees.
2. Pierce the eyes of the coconut using a hammer and large nail. Drain coconut milk and reserve for another use.
3. Bake coconut in oven until it cracks, about 20 minutes. Let cool and then crack it in half with the blow of a hammer. Peel coconut flesh from the outer shell and shred using a box grater. Refrigerate in a re-sealable plastic bag.
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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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