First the fibrous fruit is removed, then the mature coconuts are split in half and dried in the tropical sun. The resulting dried endosperm is called copra. The coconut you purchase in stores is grated, sweetened copra. When eaten fresh, a pleasure known to few North Americans, the copra has a pleasant texture & nuttiness, which this author finds much superior to Brazil nuts. In Kerala the copra is often pressed to remove the fat, important in cooking. Many Indian and SE Asian recipes call for "coconut milk", which is made by grating the fresh copra, soaking it in water & squeezing it out. The hard inner fruit shell is made into charcoal used in cigarette and other filters.