How to use an entire coconut

I often use coconut in my Indian recipes! Before, I used to be lazy and buy desiccated coconut, which would usually always come in plastic packaging. Also, desiccated coconut would never quite replicate the texture I was looking for when I need it for a recipe. Now I have taken the time to learn how to crack open coconuts! (I use a hammer as I don't have the Indian blade for opening. Nothing goes to waste! I don't buy coconuts that often as they will (of course) been imported from far away. 

The other day I also saw a peeled coconut in the supermarket covered in plastic styrofoam and with a plastic straw. Why? The coconut already has the best protective layer for its pulp and water! Once you've got the knack of cracking them open you won't look back. (I used this video to learn how to crack it open). 

Click here for some delicious recipes using coconut, like maharashtrian makti usal, neer dosa, poha chivda, beans poriyal etc. Some of these recipes still use desiccated, but you can substitute for fresh!

Here is how I use up the entire coconut: 

• I chop up and grate/grind the flesh and place in the freezer for whenever I need it for recipes such as coconut chutney, veg poriyals.
  
  
• You can either drink the coconut water, or what I do is I dilute it with water and use it as an indoor plant feed. My plants stay healthy and happy and I don’t have to buy an artificial plant feed in a plastic bottle. You have to make sure this feed has a light fitting lid otherwise it will ferment and produce carbon dioxide!
  
  
• And finally I make coconut bowls out of the shells (am getting quite the collection now!) I save them for a quiet evening and sand them down, apply a few layers of coconut oil and then they are ready.