Hi Mike!!............I got hooked on young coconuts while I was doing missionary work in the Philippines a few years back.........I think the coconuts from Asia are better than anywhere else......I finally discovered that you can get these young coconuts from Asian grocery stores. Try to find one in your area. There is one here in Dayton OH. called the "Far East Center". I go there occasionally to get a few things including coconuts. Robb
----- 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]> >
