Step 3: Hollow out the coconut.

Once you have the two halves separated, a good trick I read for loosening up the meat of the coconut for removal is to pop the bowl-half into the microwave. Two minutes should be sufficient; it will be quite hot when you take it out, so use caution, and give it a few minutes to cool down again before proceeding to the next step.

To remove the meat, the original tutorial I found suggested the use of a chisel, but I found that after microwaving, a spoon worked equally well. The way to accomplish this is to score across the diameter of the fruit with your box knife, creating pie slice-shaped sections. You can then wedge the tip of your spoon between these and the shell of the nut, and pry them loose in more or less whole chunks. Ideally, the membrane between the meat and the shell will come off with them, leaving the inside of the shell bare; it should have a rough texture and look like tightly-packed plant matter.
Great instructable - the finished coconut looks terrific! <br><br>However before you go full Gilligan I urge you to consider a food-safe finish. &quot;Boiled&quot; linseed oil contains various drying chemicals that you definitely do not want to drink. Likewise I would never put mineral spirits into anything that I ever planned to eat or drink from.<br><br>Some food safe finishes include Beeswax, Mineral Oil, Walnut Oil, pure Tung Oil, raw Linseed oil, and Shellac. For the latter three you'll want to buy only the pure product, food grade and without additional chemicals - these can be hard to find but will be available from specialty woodworking shops, etc. The products that you'll find at your local hardware store will almost certainly not be something that you would want anywhere near your food.<br><br>
<p>Full Gilligan.....LOL</p>
does coconut oil work?
Nice looking project. One comment on oldorf's note.. Olive oil will turn rancid with time. I make wooden bowls, spoons, cutting boards, etc, and treat them with mineral oil. Use USP grade from the pharmacy. It is harmless, never spoils, and is easily recoated when it wears off. If the coconut shell is substantially nonporous, any of the common clear finishes will be fine. They are all food safe after they have cured - usually a week or so.
yes i know !!!!!!!!!!!!!!!!!!!
Well done - but poor coconut - you butchered it. I have got some ideas how to rescue the juice and meat. Every Coconut has three eyes on one of the ends - one of them is realy soft - so test them and poke a nail without much force through the weakest one. This will allow you to drain it completely. If the nut was fresh and has a lot of juice/milk, you can drink it - it is delicious.<br><br>The meat is a delicacy, so it should not be wasted or destroyed. SInce you need an intact half of the nut you can not use the easy method of opening it with a hammer. So use a clean saw. Once you have opened the nut take your time and cut the meet with a knife - then use a strong spoon to force it out of the shell. Skip the microwave unless you want cooked coconut meat. Wash the meat under running water and sample it...<br><br>If you have a disc sander you can trim the rim of the shell nicely with it. For a food safe finish I would entirely rely on Olive Oil - which makes it look and smell nice.<br><br>
The finished bowl looks amazing. Great tutorial. :)

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