Shredded Fresh Coconut

1 heavy coconut, with liquid

1. Preheat the oven to 400 degrees.
2. Pierce the eye of the coconut with a metal skewer or screwdriver and drain the coconut water (reserve it for later use if you like).
3. Bake the coconut for 15 minutes, then remove and let cool.
4. When the coconut is cool enough to handle, use a hammer to break the shell. Using the tip of a knife, carefully pull the flesh from the shell. Remove any remaining brown membrane with a vegetable peeler.
5. Shred the coconut using a 4-sided grater. Fresh coconut will keep in the refrigerator for up to 1 week.