- 1 cup chopped fresh coconut*
- 1 cup hot water
- Place coconut and hot water in blender container. Cover and blend on high
speed until coconut is finely chopped.
- Strain through several layers
- Cover and refrigerate no longer than 48 hours.
- * To open coconut, puncture eyes of coconut with ice pick; drain
- Bake coconut at 375 degrees F for 12 to 15 minutes.
- Tap shell with hammer to open. Cut meat out of shell.
Pare brown skin from coconut meat.