To Crack and Peel Fresh Coconut
- Preparing Time: -
- Total Time: -
- Served Person:
- Carbohydrate 10 g(3%)
- Fat 22 g(34%)
- Fiber 6 g(24%)
- Protein 2 g(4%)
- Saturated Fat 20 g(98%)
- Sodium 13 mg(1%)
- Calories 234
Preparation Preheat oven to 400°F. Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid into a bowl to sample. If it tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded. Bake coconut in oven 15 minutes. Break shell with a hammer or back of a heavy cleaver, then remove flesh with point of a strong knife, levering it out carefully. Remove brown skin with a sharp knife or vegetable peeler. Cooks' note:• Fresh coconut keeps in an airtight container, chilled, 1 week, or frozen 3 months.
Preparation Preheat oven to 400°F. Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid into a bowl to sample. If it tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded. Bake coconut in oven 15 minutes. Break shell with a hammer or back of a heavy cleaver, then remove flesh with point of a strong knife, levering it out carefully. Remove brown skin with a sharp knife or vegetable peeler. Cooks' note:• Fresh coconut keeps in an airtight container, chilled, 1 week, or frozen 3 months.
