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Additional Tips
How to
select a Coconut
Coconuts are sold both in the husk (tan or green-colored
thick outer shell) or removed from the husk, with
a fibrous dark brown shell.
To
buy a coconut without the heavy husk:
Feel the weight. Good-quality coconuts would be heavy.
Check to be certain that the shell and its three eyes
or softspots are dry, not moldy or wet.
Be able to hear the liquid sloshing inside when the
fruit is shaken.
To find a good coconut, buy one that has no cracks.
For firm coconut meat, select mature coconuts with little
or no liquid inside.
How To
Open a Coconut
Pierce 2 of the 3 "eyes" (round black spots) with
an ice pick or screwdriver. Drain out the juice. If
desired, strain and refrigerate juice for up to a
week-simply drink it, or add to soups, sauces, etc.
Bake coconut in a preheated 375o oven for 15 minutes
(heating the coconut facilitates removing the meat
from the shell). Remove coconut from oven; place on
a hard surface (I use my garage floor). Cover coconut
with a dishtowel; smack it lightly in several places
with a hammer. Break coconut in several pieces for
easier access to the meat. Use a butter knife or screwdriver
to separate the meat from the shell. Remove the thin
brown membrane with a paring knife or vegetable peeler.
Fresh coconut can be sealed airtight and refrigerated
for up to a week, frozen for up to 6 months.
1.
Drain the liquid
Collecting the coconut milk means that your kitchen
will stay a lot drier.
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Find
the three "eyes" of the coconut, on the smaller
end of the shell. |
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Take
that clean screwdriver, and tap the end of it about
two inches into one of the eyes with the knife or
hammer. If you use a knife, use the back of it to
tap the end of the screwdriver through. |
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Remove
the screwdriver, and pour the liquid off into the
glass. |
2.
Crack the shell
There's a natural fracture point on the coconut's
shell which will become apparent as you follow these
steps:
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Place
the coconut on a flat surface, and locate a point
about a third of the way from the smaller end. |
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Take
the knife and give that spot on the coconut a light
whack with the back of the knife blade. |
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Rotate
slightly and hit the coconut again the same distance
from the end. Repeat this several times as you rotate
it on the surface. |
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Once
you see the fracture develop, insert the tip of
the knife into it and pry upwards. The coconut should
separate in such a way that you can easily get at
the white "meat." |
How to storage a Coconut
Unopened coconuts may be stored in the refrigerator
for several weeks. Check frequently for liquid content,
since coconuts dry out as they age. Firm coconut meat
will keep in an airtight container in the refrigerator
for up to 10 days, or may be frozen for 8 to 12 months.
Freshly grated coconut will keep for 3 to 4 days in
the refrigerator. Soft coconut meat and milk should
be refrigerated and used within a day.
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