Athlyn Green enjoys discovering innovative cooking tricks and sharing them with others.
Have you ever tried to crack and open a coconut? If you have, you'll appreciate what a trial this can be.
Opening a coconut is an undertaking that is definitely not geared for the faint of heart, and if it's done improperly, it can be downright dangerous: slip with a hammer and you've set yourself up for a whole lot of pain; slip with a cleaver and... well, you can picture the rest.
The round shape of coconuts adds to the difficulty because they don't stay put. They roll around and this can be an accident just waiting for a happening. Coconuts are extremely hard, as well. So you have a scenario that has "potential disaster" written all over it.
It is easy to become frustrated and impatient when trying to open a coconut, but it is always prudent to practice safe, injury-reducing tricks. This article discusses how to open a coconut safely: how to breach the hard outer shell and how to easily remove the coconut meat inside. Once one knows a few tricks, opening a coconut is not as hard as it might first appear to be.
How to Puncture and Crack a Coconut
- Step #1: Safely Puncturing a Coconut
- Step #2: Safely Cracking the Hard Outer Shell
- Step #3: Safely Removing the Coconut Meat
- Step #4: Dried & Sweetened
How to Puncture and Drain a Coconut
Before you begin, put down a plastic bag or take your coconut outside, where dripping won't be a problem.
- Locate the Three Eyes on the Coconut. The eyes are the entry point. This is where you'll make a small hole in the coconut and drain it, prior to breaking the hard outer shell.
- Use a Blunt Object. Clean a screwdriver or a blunt nail and align it with one of the coconut eyes. Tap the handle of the screwdriver or the nail top with a hammer until you gain entry.
- Widen the Opening by rotating the screwdriver/nail in the opening.
- Place the whole thing inside a strainer to drain the liquid into a container.
Note: Coconut liquid can be used fresh or poured into ice cube trays and frozen for later use in recipes.
Coconut Cracked in Half
How to Crack a Coconut
Once the liquid has been removed from the coconut, you'll now want to crack yur coconut in half to get at the innards. But how do you do so safely? Once again, caution is in order.
Prevent the Coconut From Rolling Around:
- Place the coconut in a plastic zip-lock bag and seal the bag. This prevents the coconut from rolling around.
- Put the bag on a cutting board.
- Hold it firmly at one end and smack it at the middle point with a hammer. Continue working your way around the mid-point by rotating the coconut and smacking it until the outer shell cracks in half.
How to Remove Coconut Innards
The coconut meat will be firmly attached to the outer shell and once again, a little know-how goes a long way. You can easily remove the innards by taking the following steps:
- Place the halves on a baking sheet and bake for 10 minutes at a moderate heat, 250-250 degrees until innards shrink.
- Remove the halves from the oven and allow to cool slightly.
- Use a spoon to break off the pieces from the outer shell.
Once the flesh is separated from the hull, it can now be shredded.
A Word About the Video
Now that we've discussed how to crack a coconut safely, you are better-equipped to do this injury-free. The video below reinforces the tips learned in this article and provides a visual for those who want to see how this is done, but, as mentioned here, it is far safer to place your coconut in a bag before striking it.
Coconut Is a Tasty Treat
Opening coconuts is relatively easy, once you know how to puncture and crack them safely. Once opened, they offer tasty milk and that lovely meat hidden inside, that can be shredded and sweetened and used to top sweet treats.
Dried Coconut: If you plan on using your shredded coconut for savory dishes, such as stir fry or with chicken, lay out the flakes in a flat pan or cookie sheet and allow to dry for at least an hour or two before storing in a container. Make sure meat is completely dry.
Sweetened Coconut: An easy method to sweeten shredded coconut (and the flakes are better sweetened if you plan on using them in dessert recipes) is to dry them first and then store in a container with powdered sugar.
Toasted coconut can be so delicious and it's a favorite topping for donuts and other sweet treats. To toast your shredded coconut, lay it out on a cookie sheet placed inside of another cookie sheet and bake in a 300-325-degree oven until golden brown. Watch carefully and check after 5 minutes. Stir occasionally. Check again, to ensure that flakes don't over-brown. If necessary, reduce oven heat towards end of baking time.
From Tree to Table
An advantage of extracting the meat from a coconut and making your own shredded coconut is you control what goes into it. You can forego the preservatives and control the amount of sugar. If you choose to buy a coconut and want to use the inner meat, you can do so easily and safely by using the tips in the article.
© 2011 Athlyn Green