One of the three eyes in the end of the coconut is soft. Puncture this hole with an apple corer, corkscrew, or similar tool and pour out the coconut water. Place the coconut in the oven at about 250° to 300° F until the shell cracks. The shell may then be removed by tapping on it with a hammer or similar tool.
When juicing, the brown skin on the coconut meat does not have to be removed. Cut into pieces small enough to fit into housing.
Coconut Cream/Butter (Juicing Grid)
Triturate and press in a filter bag.
The coconut meat must be at least 80° to 90° F to extract the cream or butter. Sometimes it helps to warm the housing and cutter before grinding. Fill the feed tube loosely with coconut pieces. Hold the pusher over the coconut before turning on the Norwalk. If it is difficult to push through, tap on top of the pusher with your hand. While triturating, be sure to keep the pusher over the coconut at all times to prevent throwback. When all the coconut has been processed, press all the way down with the pusher and leave it in place until you have turned off the Norwalk.
Fill the center third of the filter bag with no more than a cup of pulp. Fold into thirds and always press with two bags. As coconut cream is quite thick, it is best to press up and down several times using gradually increasing pressure until all the cream is extracted.
When placed in the refrigerator the cream turns to a smooth, tasty butter. This butter may be frozen if you wish to keep it for any length of time.
Grated Coconut (Grid #1)
Triturate as above. Grated coconut may be used in any recipe calling for shredded coconut.