The glorious Coco-Nut proves that some "nuts" are truly hard to crack!
But the treat inside is worth the effort and the following technique will make this job easier.
1. Heat oven to 350 degrees. Place the coconut on a hard flat surface on top of a pot-holder or dish towel. Test each of the three "eyes" at the stem end to find the two softest ones. Use a small screwdriver or ice pick to pierce these eyes. NOTE: Be very careful when piercing as the ice pick or screwdriver can easily slip and cause injury! Then drain out the liquid into a cup, it is an exquisite nectar!
2. Place coconut in the pre-heated oven for 30 minutes this will loosen the flesh from its shell. Remove the coconut and wrap a dish towel around it. Use a hammer to tap the coconut until it cracks. Continue tapping around the broken edge until the shell begins to break apart. Carefully pry the flesh from the shell.
3. Use a vegetable peeler to remove the brown skin and then to slice the coconut flesh into thin strips.
4. Transfer to a baking sheet and toast in oven shifting the coconut around every 5 minutes until golden.
5. Your freshly toasted coconut will stay fresh in an airtight container for a week.
Bonus Idea:
For a wonderfully warm and salty treat (great for parties), sprinkle a little bit of salt onto the coconut before toasting.
Enjoy!
Recent Comments