Olive Oil
Puncture the three “eyes” on the coconut with a screwdriver or an ice pick and shake out and discard the liquid.
Set the coconut in a 400 degree oven on a rack adjusted to the lower third position and bake for 30 minutes.
Remove the coconut and let it cool until you can handle it, then crack it with a hammer to break it into several large pieces.
Peel away the outer shell, and then use a vegetable peeler to remove the brown skin.
Shred the coconut using a box grater or the fine or medium shredding disk of a food processor.
if not using right away, seal the coconut in zip-top plastic bags and refrigerate for 2 to 3 days, or freeze for up to 1 month.
One average -size coconut should give you about 1 pound shredded coconut.