Nov 6, 2012
Ever walk by fresh coconuts in the supermarket and wonder what to do with them? With their hard exterior, getting into one can seem like a mystery and once inside, then what to do? Well, read on and never wonder again! In an episode dedicated to coconuts, Stefano shares his tips for cleaning and cracking into one (watch it here!) and it couldn't be easier...
...once you grab your hammer and drill! Yep, Stefano uses an everyday household drill, with a clean bit, and drills into the softest "eye" of the coconut - one of those three indentations at the stem. One is always soft and easy to drill in to. The second two are a little harder, but you're going to want to drill another hole in one of them for an air hole. Pour that precious coconut water into a bowl, straining it through a sieve to avoid all the fuzz. It's delicious and nutritious to drink, and can be used in Stefano's rejuvenating Coconut Mango Smoothie. Then just lay your emptied coconut on a sturdy cutting board and give it a few whacks with your hammer. It will crack easily with little force.
Alternatively, you can place a coconut on a baking sheet and bake it for about 20 minutes in the oven at 400 degrees F until it cracks on its own. Once it cools off, just give it a little pop with your hands to release the top.
To toast your fresh coconut, shred the flesh on a cheese grater and spread it out evenly on a baking sheet. Preheat oven to 350 degrees F. Bake, stirring occasionally, until fragrant and golden brown, about 10 to 20 minutes. Use fresh toasted coconut to garnish hot or cold cereals, curries, cakes and pies.
So take the mystery out of fresh coconuts with Stefano's tips and make them a regular in your kitchen and replace dried coconut with fresh in any of these delicious recipes: