Photography by Chia Chong
Styling by Libbie Summers
Screwdriver. Oven. Hammer.
STEP ONE:
Preheat oven to 400 degrees F.
STEP TWO:
Look for the soft eye on the coconut (there are three eyes, one is softer when pushed on than the other two) and puncture it with a sharp object. We use a screw driver although an ice pick also works great. Once you have punctured the coconut, twist the screwdriver around in the hole you’ve made to create a larger opening for the coconut water to be poured out.
STEP THREE:
Shake and pour the coconut water out of the coconut. Give it a taste, it should be sweet and light. If not, then your coconut is probably rotten and should be thrown away or cleaned out to make fun bowls. (Mix in coconut water into your drinking water for your post workout rehydration)
STEP FOUR:
Place in the preheated oven just until the coconut shell starts to crack a bit (about 15 minutes).
STEP FIVE:
Gently hit the side of the coconut (where a crack is present) to open the coconut.
STEP SIX:
Gently pop of the outer hard shell and use a vegetable peeler to take off the softer inner coating if you like (we often leave the soft brown coating on the meat and grind it all together…it adds an earthy flavor).
Now cook away!!
Try one of our coconut recipes:
•Coconut Frozen Custard
•Shrimp Coconut Curry Soup
