Cracking a Coconut

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
varies per coconut
Level:
Intermediate

Ingredients
  • 1 coconut
  • 1 hammer
  • 1 ice pick or screwdriver
  • 1 bowl
  • Sieve
  • Baked Coconut:
  • Towel
  • Hammer
  • Vegetable peeler
  • Grater or coconut grater
  • Baking sheet
  • Fresh Coconut Milk:
  • Blender
  • Hot water
  • Cheesecloth
  • Sieve
Directions
  • 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.

Baked Coconut:
  • 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.

Fresh Coconut Milk:
  • After baked, remove all the coconut meat from the shell, peel off the brown skin and cut the meat into very small cubes.

  • Place the meat in a blender, add hot water to just cover all of the meat and blend until finely grated.

  • 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.

  • 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.


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