Air-drying Method

1. Crack open the coconut using the hammer, drain off the milk and remove the flesh carefully with the knife. If you prefer white coconut, use the vegetable peeler to remove the brown, outer skin.

2. Place the pieces of prepared coconut into a food processor. Pulse until the coconut starts to break into smaller pieces then chop continuously until it becomes a fine consistency. Scrape down the sides of the mixer bowl if necessary to ensure all the coconut has been processed.

3. Spread the chopped coconut thinly onto a baking tray to ensure that air can circulate.

4. Place the baking pan in a warm place, approximately 80 to 90 degrees Fahrenheit, such as an airing cupboard or on top of a warm oven, for one or two days until the coconut is dry.

5. Pack into air-tight jars and store in a cool, dry, well-ventilated place for up to a year.

Oven Method

1. Pre-heat the oven to 200 degrees Fahrenheit.

2. Prepare the coconut following steps 1 to 3 from the air-drying method.

3. Turn off the oven, once pre-heated, and place the baking tray into it. Leave the tray in the cooling oven for 6 - 8 hours until the coconut is dry.

4. Allow the coconut to completely cool then pack into air-tight jars and store in a cool, dry, well-ventilated place for up to a year.

Microwave method

1. Prepare the coconut following steps 1 and 2 for the air-drying method.

2. Spread the prepared coconut thinly onto a microwave-safe tray or plate, ensuring there is space for the air to circulate.

3. Set the microwave to the defrost setting. Place the tray in the microwave and cook for approximately 20 minutes. Turn the coconut to ensure even drying.

4. Continue cooking in 5 minute time periods until the coconut is dry. This should take between 30 and 45 minutes in total.

5. Allow the coconut to completely cool then pack into air-tight jars and store in a cool, dry, well-ventilated place for up to a year.