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Food and Entertaining
Appreciation of Food
Eating Techniques
How to Eat Coconut Download ArticleExplore this Article methods 1 Eating Raw Coconut 2 Making Shredded Coconut 3 Cooking with Coconut 4 Making Coconut Desserts + Show 1 more... - Show less... Other Sections Tips and Warnings Related Articles References Article Summary Reviewed by Jennifer Levasseur
Last Updated: January 26, 2025 References
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This article was reviewed by Jennifer Levasseur. Chef Jennifer Levasseur is a Personal Chef and the Owner of The Happy Cuisiniere based in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in Mountain and Contemporary Rustic cuisine. Moreover, she can craft dishes and modify menus to accommodate dietary restrictions, such as gluten-free, vegetarian, vegan, pescatarian, and dairy-free diets. In addition to a Bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate’s degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College. There are 11 references cited in this article, which can be found at the bottom of the page. This article has been viewed 151,436 times.
Coconut is delicious to eat raw, toasted, and as a part of other meals and baked goods. Use heavy tools and force to crack open coconuts and remove the flesh inside. If you don’t have a full coconut, you can also use shredded coconut, coconut milk, and coconut oil to add rich flavor to soups, sauces, stir fries, and baked goods.
Steps
Method 1 Method 1 of 4:
Eating Raw Coconut
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1 Poke into the coconut with a sharp knife. Place the coconut on a cutting board with its holes or indentations facing up. Brace the bottom of the coconut firmly with one hand, or ground it by placing it on top of a rolled up dish cloth. With the other hand, try poking a sharp knife into each of the coconut's three holes until it goes in easily.[1]XResearch source
Poke the knife into the coconut just enough to create an opening, then remove it carefully.
A screwdriver can be used instead of a knife to poke into the coconut.
2 Drain the coconut water into a bowl or glass. Pick up the coconut and turn it upside down over a container. Allow it to drain it completely. Save the coconut water to drink or add to a smoothie later on.[2]XResearch source Advertisement
3 Place the coconut on a hard surface and break it up with a hammer. The outer shell of the coconut is so hard that a regular knife will not be able to cut through it. To break it, place the coconut in a clean plastic bag or large Ziploc bag and place it on a hard surface, like a concrete driveway. Use a hammer to smash the coconut until it breaks into pieces.[3]XResearch source
4 Use a butter knife to separate the coconut flesh from the shell. Remove the broken pieces of coconut from the plastic bag and place them back on the cutting board. Turn each piece face down and brace the shell with one hand. Approach the side of the upside down coconut with a butter knife and carefully pry away the flesh from the shell.[4]XResearch source
5 Peel off the skin from the coconut flesh with a vegetable peeler. Once all of the coconut flesh is freed from its shell, use a vegetable peeler to remove its skin. Pull off the brown fiber coating as you would a potato. Rinse the coconut flesh to remove any residue from the skin.[5]XResearch source
6 Store fresh coconut in the fridge for 4-5 days. Place the pieces of coconut in an airtight plastic container or sealed zip lock bag. Keep them refrigerated for 4-5 days. [6]XResearch source
Advertisement Method 2 Method 2 of 4:
Making Shredded Coconut
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1 Grate coconut into small or large pieces. Grate fresh coconut with a metal cheese grater. Use the side with smaller holes for finely shredded coconut, and the side with larger holes for bigger coconut flakes. To make larger, chip-like pieces, use a vegetable peeler.[7]XResearch source
2 Keep grated coconut in the fridge for 1-2 days. If you grate coconut, store in in the fridge in an airtight plastic container. Try to use it within 2 days, when it will begin to go bad. Be sure to throw out any leftover grated coconut after this time.[8]XResearch source
3 Toast coconut flakes in the oven for 5-10 minutes. Pre-heat the oven to 325 degrees Fahrenheit (approximately 167 degrees Celsius). Spread shredded coconut out on a non-stick baking sheet. Toast it for 5-10 minutes until it is browned.[9]XResearch source
Use fresh coconut that you've grated, or purchased shredded coconut from your local grocery store.
If you purchase sweetened coconut, they will need less cooking time to brown.
Toasted coconut can be added to yogurt, salads, cereal, ice cream, and other snacks.
4 Store toasted coconut flakes in a cool, dry place for up to 2 months. Place toasted, shredded coconut in an airtight plastic container. Store the container in a spot that won't get warm or damp, like a kitchen cupboard. The coconut will keep for up to two months if it is sealed properly.
Shredded coconut will keep in the freezer for up to a year.
Advertisement Method 3 Method 3 of 4:
Cooking with Coconut
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1 Cook with coconut oil. Coconut oil can be an excellent swap for olive oil in your regular recipes, particularly if you’re cooking a stir fry meal. While it contains just as much fat as other oils, coconut oil also contains medium chain fatty acids, which are metabolized faster in the body. Use the same amount of coconut oil in your recipes as your would other fats.[10]XResearch source
2 Add coconut milk to soups and sauces. Coconut milk is a vegan-friendly, dairy-free way to add a bit of creaminess to soups and sauces without making them too heavy. For instance, try making a pineapple coconut sauce for flavorful meals. Coconut milk can also make a great marinade for chicken or shrimp.[11]XResearch source
3 Cook coconut-centered meals. Coconut is a key ingredient in many popular dishes from around the world. Experiment with different recipes to get a feel for how to cook with coconut. Some dishes to try could include:
Coconut chutney, a South Indian dish
Thai curry
Tom Kha Gai soup
Coconut shrimp
Advertisement Method 4 Method 4 of 4:
Making Coconut Desserts
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1 Bake a coconut cake. Preheat your oven to 325 °F (163 °C). In a large bowl, mix 1 can of sweetened condensed milk, 3 eggs, 0.5 cups (120 ml) coconut milk, 0.5 cups (120 ml) milk, and 2 cups (470 ml) grated coconut. Pour the mixture into a greased, medium-sized cake pan and bake for 25 minutes.[12]XResearch source
2 Make coconut cream cake pops. Make coconut cream cake pops by crumbling coconut cake in a bowl and stirring in vanilla frosting. Add frosting and stir until the mixture has a dough-like consistency. Roll the dough into ping pong-sized balls and chill them in the fridge for 2 hours, then insert lollipop sticks.
For an added touch, dip the cake pops in melted chocolate and chill them for another 2 hours.
3 Make coconut candy. Make chocolate-covered coconut candy by mixing 1.75 cup shredded coconut, 1.75 cups confectioners' sugar, 1 cup chopped almonds, and 0.5 cups (120 ml) condensed milk in a medium-sized bowl. Roll the mixture into balls that are approximately 1 inch (2.5 cm) in size and chill them in the fridge for 20 minutes. Dip the balls in melted chocolate and let them cool for another 20 minutes.
4 Replace grain-based flour with coconut flour for baking. Coconut flour is a protein-rich, gluten-free alternative to regular flour. While it can be used in place of regular flour, you should swap it in at only a third of the flour that your recipe calls for, as it is much more absorbent. Be sure to mix your ingredients very thoroughly to prevent the coconut flour from clumping.[13]XResearch source
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Coconut cookies, coconut bars, and coconut cream pie are a few other dessert items you can make with coconut. Thanks Helpful 0 Not Helpful 0
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Reviewed by: Jennifer Levasseur Personal Chef This article was reviewed by Jennifer Levasseur. Chef Jennifer Levasseur is a Personal Chef and the Owner of The Happy Cuisiniere based in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in Mountain and Contemporary Rustic cuisine. Moreover, she can craft dishes and modify menus to accommodate dietary restrictions, such as gluten-free, vegetarian, vegan, pescatarian, and dairy-free diets. In addition to a Bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate’s degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College. This article has been viewed 151,436 times. 8 votes - 88% Co-authors: 10Updated: January 26, 2025 Views: 151,436 Categories: Eating TechniquesArticle SummaryX
To eat raw coconut, start by poking a sharp knife into its 3 holes to pierce it. Then, pour out the coconut water into a glass. Place the coconut on a hard surface and break it up with a hammer, since its outer shell is too hard to cut. Once it’s open, separate the coconut from the shell with a butter knife. You can also peel the skin off the flesh with a peeler before eating it. If you want to eat smaller pieces of coconut, grate the fresh coconut and bake the flakes in the oven at 325 degrees Fahrenheit for 5 minutes. If you want to store coconut in the fridge to eat later, you can refrigerate it fresh for up to 5 days. For tips on how to cook with coconut oil, keep reading!Did this summary help you?YesNo
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Reader Success Stories
Achim Heger
Apr 21, 2019
"After I hurt myself while opening a coconut, I looked for alternatives and how to pry the flesh from the shell. I already used a butter knife, but I was really happy when I found out about what you can do besides eat the raw coconut flesh. Great advice!"..." more
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Yes No Advertisement Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Reviewed by: Jennifer Levasseur Personal Chef Co-authors: 10Updated: January 26, 2025 Views: 151,43688% of readers found this article helpful. 8 votes - 88% Click a star to add your vote 88% of people told us that this article helped them.
Achim Heger
Apr 21, 2019
"After I hurt myself while opening a coconut, I looked for alternatives and how to pry the flesh from the shell. I already used a butter knife, but I was really happy when I found out about what you can do besides eat the raw coconut flesh. Great advice!"..." more Share yours!
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Download Article Explore this Article methods 1 Eating Raw Coconut 2 Making Shredded Coconut 3 Cooking with Coconut 4 Making Coconut Desserts + Show 1 more... - Show less... Other Sections Tips and Warnings Related Articles References Article Summary Reviewed by Jennifer Levasseur 
How toMake Coconut Milk 
How toMake Coconut Flour 
How toStore Coconut Oil 
How to Open and Drink from a Coconut 
How toChoose a Green Coconut 
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Reviewed by: Jennifer Levasseur Personal Chef This article was reviewed by Jennifer Levasseur. Chef Jennifer Levasseur is a Personal Chef and the Owner of The Happy Cuisiniere based in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in Mountain and Contemporary Rustic cuisine. Moreover, she can craft dishes and modify menus to accommodate dietary restrictions, such as gluten-free, vegetarian, vegan, pescatarian, and dairy-free diets. In addition to a Bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate’s degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College. This article has been viewed 151,436 times. 8 votes - 88% Co-authors: 10 Updated: January 26, 2025 Views: 151,436 Categories: Eating Techniques Article SummaryX
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1 Poke into the coconut with a sharp knife. Place the coconut on a cutting board with its holes or indentations facing up. Brace the bottom of the coconut firmly with one hand, or ground it by placing it on top of a rolled up dish cloth. With the other hand, try poking a sharp knife into each of the coconut's three holes until it goes in easily.[1] 
2 Drain the coconut water into a bowl or glass. Pick up the coconut and turn it upside down over a container. Allow it to drain it completely. Save the coconut water to drink or add to a smoothie later on.[2] Advertisement 
4 Use a butter knife to separate the coconut flesh from the shell. Remove the broken pieces of coconut from the plastic bag and place them back on the cutting board. Turn each piece face down and brace the shell with one hand. Approach the side of the upside down coconut with a butter knife and carefully pry away the flesh from the shell.[4] 
5 Peel off the skin from the coconut flesh with a vegetable peeler. Once all of the coconut flesh is freed from its shell, use a vegetable peeler to remove its skin. Pull off the brown fiber coating as you would a potato. Rinse the coconut flesh to remove any residue from the skin.[5] 
2 Keep grated coconut in the fridge for 1-2 days. If you grate coconut, store in in the fridge in an airtight plastic container. Try to use it within 2 days, when it will begin to go bad. Be sure to throw out any leftover grated coconut after this time.[8] 
4 Store toasted coconut flakes in a cool, dry place for up to 2 months. Place toasted, shredded coconut in an airtight plastic container. Store the container in a spot that won't get warm or damp, like a kitchen cupboard. The coconut will keep for up to two months if it is sealed properly. 
1 Cook with coconut oil. Coconut oil can be an excellent swap for olive oil in your regular recipes, particularly if you’re cooking a stir fry meal. While it contains just as much fat as other oils, coconut oil also contains medium chain fatty acids, which are metabolized faster in the body. Use the same amount of coconut oil in your recipes as your would other fats.[10] 
2 Add coconut milk to soups and sauces. Coconut milk is a vegan-friendly, dairy-free way to add a bit of creaminess to soups and sauces without making them too heavy. For instance, try making a pineapple coconut sauce for flavorful meals. Coconut milk can also make a great marinade for chicken or shrimp.[11] 
3 Cook coconut-centered meals. Coconut is a key ingredient in many popular dishes from around the world. Experiment with different recipes to get a feel for how to cook with coconut. Some dishes to try could include: 
1 Bake a coconut cake. Preheat your oven to 325 °F (163 °C). In a large bowl, mix 1 can of sweetened condensed milk, 3 eggs, 0.5 cups (120 ml) coconut milk, 0.5 cups (120 ml) milk, and 2 cups (470 ml) grated coconut. Pour the mixture into a greased, medium-sized cake pan and bake for 25 minutes.[12] 
2 Make coconut cream cake pops. Make coconut cream cake pops by crumbling coconut cake in a bowl and stirring in vanilla frosting. Add frosting and stir until the mixture has a dough-like consistency. Roll the dough into ping pong-sized balls and chill them in the fridge for 2 hours, then insert lollipop sticks. 
3 Make coconut candy. Make chocolate-covered coconut candy by mixing 1.75 cup shredded coconut, 1.75 cups confectioners' sugar, 1 cup chopped almonds, and 0.5 cups (120 ml) condensed milk in a medium-sized bowl. Roll the mixture into balls that are approximately 1 inch (2.5 cm) in size and chill them in the fridge for 20 minutes. Dip the balls in melted chocolate and let them cool for another 20 minutes. 
4 Replace grain-based flour with coconut flour for baking. Coconut flour is a protein-rich, gluten-free alternative to regular flour. While it can be used in place of regular flour, you should swap it in at only a third of the flour that your recipe calls for, as it is much more absorbent. Be sure to mix your ingredients very thoroughly to prevent the coconut flour from clumping.[13] Advertisement 
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