• 8-ounce bag, shredded – 2 1/2 cups
• 3 1/2-ounce can, flaked – 1 1/3 cups
• 4-ounce can, shredded – 1 1/3 cups
• 1 medium-sized fresh coconut
• 5 cups fresh grated or 3 to 4 cups shredded packaged or 1 1/3 cups, firmly packed, flaked packaged.

Storage
Once packaged coconut has been opened, it should be closed tightly and stored in the refrigerator. Coconut that becomes too dry can be toasted and used as a sweet topping for ice cream, cakes, fruits and other food.

Toasting Coconut
In the Oven
To toast in the oven, spread 1 cup flaked or shredded coconut in a thin layer in a 15x10x1-inch baking pan. Bake at 350°F for 4 to 5 minutes or until light golden brown. For even browning, stir and turn with a pancake turner after 2 minutes, and then every minute. Keep coconut spread in a thin layer. Remove from oven and cool on paper towels.

In the Microwave
To toast in the microwave, place 1 cup flaked or shredded coconut in a 2-cup glass measure. Microwave on high for 2 1/2 to 4 minutes or until toasted. Stir after the first minute then every 30 seconds. Cool on paper towels.

Tinting Coconut
When you need a little green "grass" to make a cupcake look like an Easter basket, use some tinted coconut. To tint, place 1 cup flaked or shredded coconut in a resealable plastic bag. Place about 1/2 teaspoon water in a 1 teaspoon measuring spoon. Add 4 drops liquid food coloring. Pour into the bag of coconut. Close the bag securely; shake to tint coconut with color.

We hope you’ve enjoyed this month’s feature on coconut. For sweet coconut-filled recipes and even more tips, please use our Recipe Finder at the top of the page. And don’t forget to visit us next month. We’ll be letting you in on some useful Kitchen Secrets about baking with nuts. You’ll find out tasty tidbits about cooking with pecans, walnuts, hazelnuts and almonds.

Don’t miss it!