We’re pretty sure Julia Child never demo-ed how to butcher a coconut. Which is a shame, since coconut meat has become a such a smoothie staple (not to mention its other amazing culinary applications) and we’d love to have it fresh.
Without proper guidance, however, intending to open a coconut can feel like an unconscious desire to call 911. The biggest mistake novices make is trying to crack through the shell with flare. Do not hold the coconut in your hand! Make sure the coconut is firmly placed on a table, so it won’t slide out from under the knife. Any large, sharp knife with a heel will also work. Be sure you have a very solid grip on it before you whack.
A final tip: Your cutting board or counter top might be bowling-alley slick to a coconut. A stable, non-slip surface is ideal. And if your coconut comes wrapped in plastic, leave it intact. I’ll help “catch” the knife.
The best method for butchering a coconut:
Step 1: Lay the coconut on its side on a sturdy surface and slowly cut away at the pointed top end to reveal the round inner cap. Don’t cut off the end entirely - it forms a “lid” to help open the coconut.
Step 2: Hold your knife at a 45-degree angle to the cut to pop the edge of the “lid” up and wedge it open.
Step 3: Pour out and reserve the water. Use a flexible spatula to dig out the soft meat inside. (Note: If the water is tinged pink, the coconut has gone bad, sorry!)
Step 4: Blend the soft meat into smoothies (frozen banana and kale are all you need) or grind it in a food processor to make fresh coconut butter.
Step 5: Count ten fingers intact and unscathed! Enjoy!
~ Thanks to Melisse Gelula
No comments:
Post a Comment