Mike: Fresh coconut is sweet and the milk is delicious. But if it sits around too long it turns sour. Sounds like you got a sour one.
I also use a 1/4" drill and drill out all three eyes to drain the milk, then wrap it in a towel and do the hammer thing to break it into several pieces. I never did the oven trick, but I usually have no problem prying out the meat with a butter knife (careful here, the knive has a tendency to go into the holding hand). If you can get the knife inserted between the meat and shell (without letting it stab your other hand please) it is then pretty easy to pry out large chunks. Usually only takes me a few minutes. I put the chunks in a ziplock bag and keep them refrigerated. Very good. And very healthy. But if you eat too much at one time, you will get a monumental stomach ache. Or at least I did. Del ----- Original Message ----- From: "M. G. Devour" <[email protected]> To: <[email protected]> Cc: <[email protected]> Sent: Tuesday, October 05, 2004 10:50 PM Subject: CS>Question about coconuts... 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 been 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... ] -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: [email protected] OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour <[email protected]>
