Dried coconuts, sold individually. Dried coconut is used across Caribbean baking, cooking, and the making of homemade coconut milk and coconut oil. Crack open with a hammer or heavy knife, drain the water, prise out the flesh, and use as needed — grated for baking, blended with hot water for coconut milk, or pressed for coconut oil. The dried (mature) coconut has firmer, fattier flesh than a fresh jelly coconut, making it the choice for cooking rather than drinking. Particularly important in Caribbean rice and peas, sweet bread, and coconut drops. Sold by the single coconut.