Found throughout the tropic and subtropic area, the coconut is a fruit known for its great versatility because of the many uses of its different parts. Many supermarkets sell coconuts in the produce section. Coconuts are relatively inexpensive and not nearly so hard to crack as you might think. You probably don’t have much practical need for buying a whole coconut, but cracking a coconut and removing the flesh is a fun experiment to try with your kids in the kitchen on a rainy day. Once done, you can have your kids compare the taste and texture of a real coconut to that of their favorite “coconut flavor” or shredded coconut they might enjoy in certain candy bars while you compare the coconut water to that of your favorite brand of coconut water. You can also shred and toast it for this month’s recipe.
Step 1: Extract the Water
Typically harvested for their water when immature, coconuts still contain some water once mature. To easily get the water from a coconut, drill a hole in one of the soft dark “eyes.” If you don’t want to use a power tool, you can easily gouge a small hole in the “eye” with a pair of kitchen scissors. Then drain the water into a small cup or, if you’re feeling adventurous, drink it straight from the shell.
Step 2: Crack It
When looking at your coconut, you’ll see an imperfect “equator” around the shell. Firmly tap around this equator with a hammer, or the end of a heavy knife, until it cracks open. You’ll find it separates along its equator.
Step 3: Remove the Flesh
Here’s the hard part. If you’re impatient, you’ll probably want to get a knife and carefully scrape some shreds of coconut from inside one of the halves. If you have a little bit of patience, try wrapping the coconut halves in foil then placing them on a baking sheet and baking in your oven at 400 degrees for 15-20 minutes. The flesh should start separating from the shell, at which point you can pry it off with a sturdy butter or paring knife. Use a peeler to scrape the final membrane from the coconut.
Note:
To use your coconut in this month’s recipe, once removed from the shell and peeled, use a grater to shred a little over 1/2 cup and then toast on an unlined baking sheet at 350 degrees for 12-18 minutes.
