Mike, Sally, Everybody,
Coconuts, in the US, are of a type that have reached a certain 'full
maturity,' the meat really hard, and tough to get out of the shell. But
in places where they grow people don't seem to feel they need to be so
'ripe.' The onew that are a month or two short of that maturity tend to
have much softer meat, less securely attached to the shell. The problem
in the US would be getting hold of these 'young coconuts' (as we used to
call them in West Africa).
Reid
Sally Khanna wrote:
Heck, my hat's off to you, Mike. It's a job trying to get the good
out of a coconut.
Sally
"M. G. Devour" <[email protected]> wrote:
Specifically, preparing and eating raw coconut...
On a whim, I bought a couple of coconuts at the local vegetable
stand.
Tonight I looked up some info on them.
I ended up using a battery powered drill and a 1/4" bit to make a
nice
clean hole in one of the soft eyes, then inverted the nut over a beer
mug to drain the water.
Then I took it outside, set it on a piece of scrap wood, and gave
it a
good whack with a small sledge. It broke nicely into two pieces. The
inside looked very nice white.
Taste tested the water and the pulp, just small samples. It did not
taste all that good. Of the words I've heard describing how the water
should *not* taste, "soapy" is probably the closest. The pulp is
about
the same.
I don't know what I should expect, really. The only coconut I've ever
tasted before is stuff that's be! en sweetened, certainly. So I don't
know if I'm tasting one that's not fresh, or just not as sweet as I'm
used to.
So how do I go about getting reasonably fresh coconuts here in
Michigan?
Afterward, I found several places that suggest, after you drain the
water, that you put it in the oven at 350 to 400 degrees for 10 or 15
minutes before cracking the shell. This allows you to separate the
inner meat from the shell more easily. The meat can then be peeled of
the thin, light brown skin using a potato peeler, they say.
It looks pretty tough to crab the meat out of the things, so this
sounds like a more convenient way to prepare it, but how much damage
would I be doing to the nutritional value?
Lastly, I figure to try various recipes for "cream" or "milk" using
pressing or perhaps a juicer. Any other suggestions?
Reply here if you want, or on the Off Topic List, please. Thanks!
Mike D.
[Mike ! Devour, Citizen, Patriot, Libertarian]
[[email protected] ]
[Speaking only for myself... ]
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