Coconut is the fruit obtained from coconut trees, a species of tropical palm tree widely cultivated worldwide. From the coconut we can obtain interesting products like coconut water, with significant nutritional value. In addition, from its white and aromatic pulp we obtain coconut milk, grated dehydrated coconut (copra de coco) and coconut oil, through a mechanical extraction process. To obtain all these products we must start with the first thing, how to open a coconut. A task that becomes complicated if we do not have the knowledge of how to do it.
The first aspect to take into account will be the correct choice of coconut. For recognize a fresh coconut, when taking it by hand we have to notice it heavy. We will shake it near the ear to make sure that it contains liquid inside. The more liquid it has, the greater its freshness, which guarantees a fresh and juicy pulp. Once we have chosen our coconut, we will proceed to open it.
There are those who put the coconut into the oven and heat it for about 20 minutes at 180 ℃ to open it. However, the coconut is not a friend of high temperatures so when doing this, it ends up cracking until it breaks. Another faster method that I personally like better is open it manually by using a hammer. Below I explain how I do it, step by step and with little difficulty.
recipe information
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- Preparation time: 10 minutes
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- total time: 10 minutes
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- rations: 1
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- Category: fruit
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- type of cuisine: international
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- Calories per serving (kcal):525
fresh coconut ingredients
how to open a coconut
The first thing we have to do is extract the water that is inside the coconut. To do this, we will look at the 3 slits that are in the upper part of the coconut. One of them always has the weakest surface, so once located, we will insert a sharp object until we can make a hole.
This hole will be where we will extract the coconut water that is inside. We will not discard this liquid, since in addition to being able to drink it, it will help us to preserve the coconut meat submerged in it for a longer time. To facilitate its extraction, we turn the coconut over and give it soft blows while the water falls into a glass.
Once empty, place the coconut on a flat, firm surface, preferably on a kitchen towel to prevent it from moving as much as possible. With the help of a hammer, we will be hitting the central area following the line of its equator, with firm blows until we see that its crust begins to crack.
Once the coconut is opened, we will proceed to extract its pulp. It may seem like a complicated task, but if we give it a few firm blows with the hammer again, the coconut meat will come off more easily. Next, we will use a sharp object to finish removing the pulp.
Once all the pieces of pulp have been removed, we peel them to remove the shell and put them in an airtight container with the coconut water. In this way, the coconut will be kept in good condition in the refrigerator for a maximum of 5 days.
Easy preparation summary
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- Insert a sharp object into the weakest of the 3 cracks that the coconut has and pierce it until you make a hole
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- Invert the coconut over a glass and tap it to extract the liquid
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- Put the coconut on a cloth and, with a hammer, hit the central area going around its entire perimeter until it cracks.
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- Once the coconut is open, tap the rind to help the meat come off more easily. With a sharp object, pry to remove the pulp.
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- Store the coconut meat in an airtight container with the coconut water and in the refrigerator for a maximum of 5 days
