Found on the coconut palm, a tree that grows in all tropical countries, the coconut is protected by a fibrous husk, which is a very hard brown shell.

Choose coconuts that are heavy and contain lots of liquid. (Shake and listen.) Uncracked coconuts can be stored at room temperature for up to six months.

1. Getting into a coconut requires unconventional methods, but it's not hard. Using a screw-driver, puncture two of the three "eyes." Use a hammer to tap the end of the screw-driver if necessary.

2. Drain the milk into a glass or bowl. Place the coconut on a baking sheet and put it into a 350 degrees F oven for 30 minutes.

3. Remove from oven and let cool slightly. Crack the shell with a hammer. Peel the coconut to reveal the smooth white flesh. Grate the coconut meat or chop it in a food processor.