Drain the water out by digging a knife into the softest black spot at the top of the coconut (there are 3, but one is soft). Then use a hammer to repeatedly hit the center of the coconut while turning it in your hand. It will crack down the center. Use a pear knife to cut little pieces out of the nut. You do this by pressing (like in the picture) down into the pulp of the coconut and then flicking the knife to one side which will pry the piece out. If you are doing it right it will only take you a couple of minutes to get the whole thing out!
2 comments:
What about the skin/shell that sticks to the meat? Do you eat it?
Yes, you can eat the brown skin of the coconut- it's kind of like the skin on a peanut- pretty harmless :)
When you sautee it you will find that it gets a more nutty, rich flavour, and becomes a little less had and crunchy- it's hard to describe the texture, but it's very enjoyable. Of course raw coconut is better for you, but this is just something different.
Don't use baby green coconuts with the thin, more jelly-like "meat"- that will not work for this. Just use the brown, hard coconuts that have been husked, like in the photo here- they are most common in grocery shops, and are quite inexpensive :)
I love coconut!
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