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There are many recipes that call for young thai coconuts. It’s a common ingredient used in raw meals. There are many health benefits. Both the water and meat can be frozen too. I have tried many methods of opening a young thai coconut and have found that using a cleaver is the easiest. These instructions can also be found at gardengirlrecipes.com.

Step 1: Trim Top of Coconut

Trim away the top exterior flesh of the coconut with a cleaver.

Step 2: Tap With Cleaver and Open

Gently tap the surface of the coconut with the cleaver making a circle around the trimmed portion. You should be able to lift the trimmed portion and open the coconut.

Step 3: Drain Coconut Water

Drain the coconut water through a sieve.

Step 4: Pull Coconut Meat Out

Using a spatula, gently separate the coconut meat from the walls of the coconut. Once all the meat is separated, pull it out of the coconut.

Step 5: Wash Coconut Meat

Rinse and remove the brown skin that got pulled off with the meat. Generally it peels right off.

<p>Very nice instructable. I use 2 knives to open mine, a chef's knife for trimming(easier to control) and a cleaver for cracking the shell.</p><p>Young coconut meat is much softer than its mature counterpart and is quite a bit easier to get out without scraping. I highly recommend trying milk made from a young coconut, it is creamier and more flavorful than from a mature coconut and I use it in my smoothies every morning. It also makes a fabulous coffee creamer without all the junk commercial versions add.</p>
<p>That sounds yummy! I will have to try making coconut milk. Thanks for the idea!</p>
<p>That is crazy how the meat of it comes out! I thought you'd have to really scrape it to get it out of there.</p>

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