Cracking the Coconut
In the tropical countries where coconuts are eaten almost everyday they are cracked open with one strong blow from a thick, heavy-bladed knife. One Thai chef suggests holding the mid-portion of the coconut in the palm of one hand with the eyes facing the same direction as your fingertips.
With a heavy cleaver in the other hand, turn the blade so the blunt end is aimed at the coconut. Then strike the coconut with several heavy blows to the center, turning the coconut as you strike it so it can crack almost evenly into two halves. Have a large bowl ready to catch the juice that begins to ooze out when the coconut begins to crack.
In the temperate zones, other methods have emerged. First, use a tool with a sharp point such as an ice pick, a hammer and nail, or even a corkscrew to poke through the two softest of the three "eyes" at one end the coconut. Drain the coconut juice into a glass or cup. If it is sweet, it's enjoyable to drink, and you'll know you have a tasty coconut.
Next heat the oven to 350 F (Gas Mark 4), put the coconut on a baking pan, and bake it for about 15 to 20 minutes. Remove the coconut and put it into a large paper or plastic bag. Hold the open end closed while giving the coconut inside a strong blow with a hammer. The bag simply prevents the shell from breaking off and flying all over the kitchen.
NOTE: Do not attempt to heat the coconut before removing the juice. An exploding coconut can cause damage to your oven.
Once the coconut shell is in several pieces, use a small firm paring knife to remove the coconut meat from the shell. If you prefer not to eat the brown skin, use a vegetable peeler to remove it. Be aware, however, that you'll be tossing away a good source of fiber.
Shredding
If you want pure white shreds of coconut, peel off the brown skin. Use a coarse hand grater or the grater blade of a food processor to shred the coconut into a bowl. If you want really fine shreds, use a zester or a special hand tool available in some Asian markets.
In Thailand and other Southeast Asian countries special wooden stools with a sharp-toothed grater attached were designed so one can perform the grating task quickly while sitting down. Antique models can be found in Thai museums, while bazaars sell newer ones to the tourists.
Toasting Coconut
Put freshly grated, dried grated, or shredded coconut into a dry skillet over medium heat. Standing by to stir frequently, heat and stir the coconut until it reaches an even, golden brown color. Remove from the skillet immediately to prevent burning the coconut.
Coconut Milk
To make coconut milk, it is not necessary to peel off the brown skin that clings to the coconut flesh. Put the meat of a freshly grated coconut into a bowl and pour 2 cups of boiling water over it to cover. Set it aside for 10 to 15 minutes, then strain off the coconut milk through a mesh strainer or damp muslin cloth into another bowl, pressing to remove all the liquid. Using your hands, squeeze through the fingers any remaining coconut milk from the grated pieces. You now have a thick, richly flavored coconut cream for making creamy coconut desserts.
A second pressing of the grated pulp with another 2 cups of boiling water will produce a thinner but tasty coconut milk excellent for soups. Southeast Asian cooks often do a third pressing used for soups and as a broth for cooking their meats.
Some people toss away the coconut pulp after making coconut milk, but the coconut still has nutritional value and can be sprinkled over salads or rice dishes.
An alternate method for preparing coconut milk combines the coconut cut into 1-inch pieces and equal amounts of hot, but not boiling, water in the blender. Blend at high speed, stopping occasionally to scrape down the sides, until you have an almost smooth puree. Strain if desired.
Cooking with Coconut Milk: Because the exceptional flavor of fresh coconut milk breaks down easily, add it at the very end of the cooking process.
Young Coconut
The liquid inside a young coconut is plentiful, sweet, and nourishing. Use a strong, sharp knife to whack off the top of the coconut, poke a hole in the top, and insert a straw. You'll be surprised at just how much thirst-quenching, delightfully sweet liquid is inside, though some varieties of coconut palm do not produce a sweet-tasting juice.
Enjoy the delicate, sweet meat inside the young coconut by scooping it out with a spoon. In the Philippines, young coconut meat often serves as a nourishing breakfast food as well as a delightfully light dessert.
Coconut Oil
Because of its high content of healthful saturated fat, extra virgin coconut oil makes a very stable cooking oil, able to withstand the heat of stir frying, light frying, and baking. Another advantage of the unrefined coconut oil is its amazing shelf life. Stored for a year, unrefrigerated, the oil showed no signs of rancidity. Store at room temperature. When refrigerated, the oil becomes completely solid.
COCONUT AND FRUIT AMBROSIA
Combine ingredients in a bowl and stir well. Serves 4 as a side dish.
KONA COCONUT STIR FRY
- Heat olive oil and water in a large, deep skillet for 1 minute. Add vegetables and sauté over high heat until softened, about 7 to10 minutes, stirring frequently. Add more water if needed to keep mixture from drying out.
- Turn heat down slightly and add coconut, apple, vegetarian oyster sauce, and Tabasco Sauce. Stir well and season to taste with salt and pepper.
- Transfer to a serving dish, and sprinkle with sesame seeds. Serve over brown rice. Makes 2 servings
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* Use dried coconut if you are unable to find a fresh coconut.