Cracking a Coconut

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Cracking a Coconut

Cracking a Coconut

Additional Information

Difficulty Levels Moderate
Preparation Time (in mins) No
Cook Time (in mins) No
Servings No
Cost per Serving No
Recipe Type Other
Author Paula Deen
Preparation <p>Drain Coconut:</p>
<p>1 hammer</p>
<p>1 ice pick or screwdriver</p>
<p>1 bowl</p>
<p> </p>
<p>Use an ice pick or screwdriver to poke out 2 of the coconut's eyes. Strain the coconut water through a sieve and into a bowl.</p>
<p> </p>
<p>Baked Coconut:</p>
<p> </p>
<p>Vegetable peeler</p>
<p>Grater or coconut grater</p>
<p>Baking sheet</p>
<p> </p>
<p>Bake the coconut in a preheated 400 degree F oven for 10 to 15 minutes or until coconut cracks. Wrap the baked coconut in a towel, and tap it with a hammer all over. This loosens the meat from the shell. Use a vegetable peeler to scrape off the brown skin before grating the meat.</p>
<p> </p>
<p>Fresh Coconut Milk:</p>
<p> </p>
<p>Hot water</p>
<p> </p>
<p>After baked, remove all the coconut meat from the shell, peel off the brown skin and cut the meat into very small cubes.</p>
<p> </p>
<p>Place the meat in a blender, add hot water to just cover all of the meat and blend until finely grated.</p>
<p> </p>
<p>Place a sieve covered with cheesecloth over a bowl and pour the coconut meat and water into the sieve squeezing handfuls of the coconut meat to extract as much liquid as possible into the bowl.</p>
<p> </p>
<p>Discard the squeezed coconut meat and refrigerate the coconut milk that has been extracted into the bowl. Refrigerate the milk and use within 1 or 2 days.</p>
Nutrition (per Serving) No

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