A common ingredient in live food recipes is young coconut, or Thai young coconut. Thankfully, after several weeks where these tasty items have not been available, they have arrived back on the shelves of our favorite market here in Atlanta. I have been wanting to make curry coconut strips for my raw sandwiches, not to mention Dr. Opare’s amazing chocolate shake. I have also wanted to try some coconut wraps. The coconut water is a great pick-me-up when you are fasting or worn out due to exercise.
I will be sure to post the recipes mentioned above as I make them. Dr Opare’s chocolate shake recipe is available in my book, Food For The Soul From Ama’s Kitchen.
For some folks the process of opening a coconut is a big challenge. I have heard of people using drills, cleavers, machetes, and brute force in an attempt to open them. I do believe the machete is probably the traditional way to open them however most of us probably don’t really have the skills to wield them.
Fortunately all you really need is a chef’s knife. Choose a knife that has a sharp corner on the heel of the blade where it connects to the handle. This method does not take a great deal of strength either. A cleaver works too but I find the chef’s knife is easier to handle.
- Trim off the white part from the top of coconut
- Crack the hard shell by carefully hitting the coconut with the heel of the knife.
- Once your knife is embedded in the shell lift and twist the handle until the top ‘pops’ off.
- If needed turn the coconut ¼ tun and go back to step two.
- Pour the water into a glass or pitcher.
- Use a spoon to scrape out the meat.
Here is a video of Dr. Opare opening a young coconut.
Have you ever struggled with opening your coconut? What’s your favorite way to use young coconuts? Tell us about it below.