I used the meat of the coconut, which I purchased in flake form and some sugar-preserved coconut meat. I used about a pound (mostly flake) I think for 10-gallons. The coconut is very noticeable but plays second fiddle to the dark malts. It is better to buy the pure form if only because you have a better handle on how much coconut you are using. I roasted the coconut first. I added it to the fermenter without any boiling IIRC.