What to do with a Whole Coconut

What to do with a Whole Coconut ~ this is for you if you’ve ever wondered!

There’s usually a little stack of them hidden between the pineapples and the papaya at the grocery store. Little hairy heads so tempting, yet so daunting. It’s happened to me a few times. I love coconut, so I grab one. Get it home, can’t figure out what to do with it. End of story.

For me it all started with my Coconut Lime Squares. I had a coconut on the counter. I had the lime squares in my head, and I decided to go for it. In the process I found out a few good tips for getting inside these tough nuts, and I realized that there’s quite a lot you can do with what you find once you get there.

The first thing you do is locate the 3 ‘eyes’ on one end of the coconut. They are easy to pierce with a screwdriver, nail, or other blunt poker type implement. Try not to imagine a cute little face while you’re doing this, trust me. I used a small hammer to tap the end of my screwdriver in. Do this for 2 of the holes, and then drain the coconut over a small bowl. Strain the liquid through a fine sieve or cheesecloth.

Now you’ve got your first reward, a glass of delicious coconut water. Drink it as is, or save it for a smoothie or a cocktail. Now that you have an emptied coconut, you need to crack it. You can crack it by hand with a cleaver or a large mallet, but I don’t have either of those, and there is an easier method anyway. Put the coconut on a baking sheet and bake it in a 375F oven for 15 minutes. After 15 minutes it will have a large crack in it.

Now all you do is insert that same screwdriver and tap it gently. Pull it apart and let it cool.

Getting the coconut ‘meat’ out of the shell is the toughest step in this whole process. I read articles and watched youtube videos, but truly there is no easy way, so just grab a blunt knife and start gouging your way through it. If you have the patience you can try to insert your knife in between the white meat and the hull at the edge and wiggle the knife to try to pry larger pieces free. Just get out what you can,  It gets easier with practice.

Use a vegetable peeler or small knife to remove any bits of brown skin that cling to the meat. Then put the pieces in a small food processor and pulse away until it’s finely ground.

Now you have coconut to use for cakes, frosting, granola, whatever you like. Keep it in an airtight container in the fridge while you are deciding what to do with it. You can use this milk to make your own coconut milk, too.

There is one more thing you can make, and it’s the best of all. You can make your own Coconut Extract which will last a long time and improve the flavor of all your coconut recipes. Most online recipes trace back to one by Alton Brown. I adjusted it a bit. Coconut is a difficult flavor to distill, the longer you let the mixture sit, the better.

It’s simple to do: add several tablespoons of the fresh coconut meat to half a cup of vodka in a small glass container with a tight fitting lid. Set it aside in a cool dark place for 7 to 10 days. Give it a shake every day.

Then strain it through a coffee filter to remove the solids. Pour through a funnel into a small bottle (a recycled vanilla bottle works well) and you will have a lovely natural extract. Note: You will not smell the coconut in this extract like you would with, say, with vanilla, but it will import the taste in baked foods.

There you have it, another grocery store mystery solved. I’m going to use all three of my coconut treasures in a luscious CREAMY COCONUT RICE PUDDING.


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    Leave a Reply

  • Reply
    Suzan Emerson
    October 30, 2018 at 8:25 pm

    375 for 15 minutes has saved me!!!


    I AM new to the island and all of the coconuts!! I think that I have manifested Giligans Island!! But it will now be so much more enjoyable with the coconuts complimenting my daily life!!

    My heart is happy. Coconut IS good for the heart!!

    My best to you and thank you for sharing your wealth of information!!

  • Reply
    November 24, 2017 at 2:35 am

    hi Sue plz I want to no of something… after I extracted the coconut milk and oil I left some of the water and it farmented so I don’t know if the farmented water can be used for something else

    • Reply
      November 24, 2017 at 8:01 am

      Hi Alex ~ if you’ve fermented your coconut milk properly you can drink it as is, it’s very healthy!

  • Reply
    The Coconut queens
    June 25, 2016 at 6:02 am

    we followed these great instructions, thanks very much.
    We found an easier way to get the meat out of the coconut. After getting the shell off the coconut, just use a regular potato peeler to peel off the skin. This leaves you with just the coconut to eat!

    • Reply
      September 28, 2016 at 8:06 pm

      Thanks Coconut Queen!

  • Reply
    February 1, 2016 at 4:07 am

    Hi Sue, Thanks so much for all the information. It is really helpful. I do would like to try making my own coconut extract, but I need a bit more information. Your instructions say to “add several tablespoons” of the fresh coconut meat to 1/2 cup of vodka?
    How many tablespoons of coconut do you recommend or suggest adding to the vodka. Also, are there specific brands of Vodka that you would recommend for this type of use?
    Thanks so much!

    • Reply
      February 1, 2016 at 7:16 am

      Hi Jayne…you can use 3-4 tablespoons, the amount is s little bit flexible. And as for the vodka, you can use a basic, inexpensive variety. Hope it works for you!

    • Reply
      March 14, 2016 at 8:22 pm

      Thanks for the info. However, I’m a little confused because all of your recipes call for the packaged sweetened shredded coconut. How does one modify the all-natural shredded coconut you describe above to work in a recipe – i.e. is it simply a matter of adding the proper proportion of sugar? Thank you.

  • Reply
    August 21, 2015 at 12:10 pm

    I found using a dinner spoon worked well for gutting the coconut.

  • Reply
    January 17, 2014 at 5:06 pm

    Would you store the coconut extract the same as vanilla extract?

    • Reply
      January 17, 2014 at 5:46 pm

      Yes, in a dark cupboard would be ideal, Diane.

  • Reply
    April 22, 2013 at 8:31 pm

    ok, I think I already know the answer but going to ask anyhow…
    Can you use the shredded unsweetened coconut to make the extract? I haven’t even seen a fresh coconut in our stores and I would love to try this!!!
    So when you’re all done laughing, can someone answer me?
    Thanks!! 🙂

  • Reply
    shannon weber
    April 19, 2013 at 1:19 am

    they do have super cute faces, though. that’s going to be tough.

  • Reply
    shannon weber
    April 19, 2013 at 1:19 am

    this. is. incredible.
    totally saving this post, as i have always seen coconuts in my grocery and have never had the guts to purchase it because i wouldn’t have the first idea how to tackle it.

    and thanks to you, now i do.

  • Reply
    April 12, 2013 at 5:25 am

    I have always loved buying a coconut and working my way through the various yummy parts. I moved from my dad doing it, to helping, to doing it on my own as a kid. My husband is not a fan though (despite having been born in Hawaii) so I have to temper my love of an edible DIY with something I can use it up in. Extract plus pineapple coconut sauce might just fit the bill.

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