In the past, every Thai kitchen had a coconut grater (mah koot maprow in Thai) as required cooking equipment. The most popular style of grater was this seated type, in which the grater sits astride the bench and grates the fresh white coconut meat direclty from the brown hard coconut shell using the sharp metal teeth of the attached grater. The brown shell protects the hands, but care must be taken to not come in contact with the sharp teeth of the metal blade. Your coconut milk is now ready to be used in various Thai recipes such as curry, desserts and Tom Kah. After all this effort we do not recommend storing fragile fresh coconut milk, use it within the same day for best results.