Have you ever wondered how to open a coconut? Here’s the story…
Since my husband’s family is from Kerala, the land of coconuts, most of the recipes I prepare require grated or chopped coconut. In talking with some of my friends, I found that they were apprehensive about how to handle a coconut. Here is my process for opening a coconut:
- Poke a metal skewer into the eyes of the coconut. Usually only one eye is soft enough for the skewer to pierce through the husk.
- Pour the coconut water from the coconut into a bowl.
- Give the coconut one or two good whacks with a hammer to break it into several pieces.
- Use a paring knife to cut pieces 1 to 2 inches wide in the coconut and use the knife to pry out the pieces.
- Cut off the brown skin with a knife or peeler.
- Grate or cut as needed.
- Break the coconut outside since it does make some dust.
- I use coconut water to add flavor to dishes instead of water. My husband loves to drink it but since it is not cold, I pass on it.
- I grate my coconut in my food processor to save the skin on my knuckles.
- Fresh coconut will keep for up to a week in the refrigerator.
- I keep my grated coconut in the freezer and pull out just the amount I need at any time.
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