tastes like home: A Grate Experiment

Let me preface this post by saying this: Do not judge me. While I did what I had to do to deal with my obsession, I also did it for you. Yes you, don't look around as if you think I'm talking to someone else! (lol)

Perhaps you recall a few weeks ago when I told you that I'm nuts for coconuts? Well, it turns out that I'm also obsessed with finding a grater that's going to grate a coconut the fastest with the texture I'm looking for; and that my friends is what this week's column is all about. Go read it and see how I went about the process.

Here are the four graters I used

Left to right: Rotary grater, sit-down grater, food processor and a box grater.

I don't know the proper names for the first two graters so I gave them practical names.

Here's what I found out:

Please click on the image above to enlarge and see the various results (Update: The problem has been solved. If you cannot see a larger version of the image, please email me. Thanks). Do be sure to read the column for my notes on cracking the coconut and the steps necessary in order to work with these graters. Click here to see a slide show of the graters in action and for a close-up look at them as well as the various textures they yield.

My good friend over at East Meets West Kitchen, recently posted about coconuts also and her quest to find a particular grater. Be sure to check it out.

So what did I do with all the grated coconuts? Made a few things and then froze the rest.

The first thing I made was coconut bake, one of the bakes that Trinidad & Tobago is noted for. I adapted the recipe from here.

When I asked Can Cook Must Cook, what's the best thing to serve with this bake, she said sharp cheddar cheese and for us it means, New Zealand or English Cheddar Cheese.