The Fearless Cook says….Nuts to coconuts

If you follow food trends, you’ll find that 2011 is the year of coconut water. It is the equivalent of nature’s Gatorade. It has twice the amount of potassium than a banana providing energy replenishment and youthful benefits.  Madonna supposedly drank it during her recent concert tours. She is the queen of staying young as she ages. She invested 1.5 million dollars in a Brazilian coconut water company Vita Coco.
What up with coconuts? Are they nuts or are we just cuckoo over them? Marco Polo called them Indian Nuts in 1280. Then Portuguese explorers called them Coco because the brown hair exterior reminded them of a ghost/witch named Coco.  They are not a nut, they just look like one. Instead they are dry drupes. But enough of this formality.
With all this interest in coconuts, the Fearless Cook took on this challenge. The goal was the adventure.
 
There are two kinds of coconuts the young and the old. The young ones are green  where the fountain-of-youth water comes from. The flesh from the green ones are supposed to be more flavorful. I looked online and found coconut farms where you can actually buy or invest in green coconuts for the water.
Then there are the mature coconuts that most people are familiar with. You can use the flesh shavings for recipes or it can supposedly be processed into a coconut cream consistency.  To select a coconut pick one with a round shape and a rich brown color. Shake it by your ear to listen for the coconut water inside. And avoid coconuts that have moldy or dark eyes. Sounds like a Coco witch to me!

The mature coconut

 
The next step in this coconut adventure  was opening it. This is where the fun begins. I read in The New Best Recipe 2004 cookbook that one should use a cleaver to crack open the coconut. Okay, good reason to buy a knife. I didn’t own a cleaver until this challenge.
 

the coconut meets the cleaver

 Thank goodness it was a sunny day so I could take my production outside to not harm man nor beast. 

the coconut water is running away

As the pictures speak for themselves, one crack leaked out the water and didn’t open the coconut. I eventually had to get a steak knife and pry open the coconut. The cleaver was basically useless. I’ll keep it around for butchering a hog (not).

cracked the nut

yielded 1/4 cup of water

After this endeavor, I chiseled away at the coconut flesh. It was extremely difficult to get shavings out of it. Then I went to the Frontera Produce website, the brand that wrapped my coconut, and it did not recommend a cleaver at all. Instead, as the recipe below details, the coconut should be baked, for easy opening and to soften the flesh to be shaved like cheese.

This approach was helpful, somewhat. It did soften the flesh and I put it in a cheese grater. It was labor intensive and I got very little coconut shavings out. After all this work, Mr Coconut was thrown in the trash. Ba bye.

Easy Coconut Shavings (ha) 

  • 1 Frontera Produce coconut
  • 1/2 Cup confectioners sugar

Place coconut in heat-proof container, cover and bake at 400° F for approx. 20-40 mins. Once coconut has cracked open remove from oven, discard coconut water, and remove white pulp immediately. This process is much easier when the pulp is still warm. Shave pulp chunks using a cheese shredder. Lay out on a sheet pan and toast coconut shavings at 400° F until dry and golden brown. Remove shavings and dust with powdered sugar.

After my coconut adventure, I saw a food show on the OWN network Anna and Kristina’s Grocery Bag. The show, first aired 3/11/2009 was their review of a Thai cookbook which recommend using fresh coconuts for the dishes they were preparing for a professional chef. The highlight of the show was their adventure into cracking open and using the water, milk and flesh from green and mature coconuts. Oh my gosh. It was hilarious. These women tried to open a green coconut with a hammer and nail. And the mature coconut was taken to the side of the road near a drainage grate and she beat it open with a hammer! I kid you not!

Kristina and Anna made five recipes and three turned out well. The professional chef told them to just buy the coconut milk and cream in the cans and forget about the fresh coconut.  I totally agree.

Coconut water by Naked

So going back to coconut water. I drank the quarter cup from my coconut and it tasted like plain Pedialyte (infant electolyte replacement formula).  Vita Coco has it in variety of flavors. Most recipes have it as an ingredient in smoothies. It is pricey at about $3.00 per container. If I start drinking it daily, I’ll report back on my youthful transformation (or not). Madonna and I are a year apart in age, she’s older.

14 responses to “The Fearless Cook says….Nuts to coconuts

  1. To get the water out you’ve got to pierce the soft ‘eye’ and scrape it open as wide as you can without endangering life and limb… then comes the hard part, waiting for all that lovely juice to really sloooooowly drain. Then you can take a hammer to it with impunity…

    … You can usually prise the meat away from the shell fragments by inserting a (blunt) knife (butter knives are great for this) between the two and twisting the knife along its long axis.

    A lot of work but think of the sense of achievement you will feel at the end!!!!

  2. I can tell you one thing: I don’t have the patience for extracting my own coconut milk!

    I admire your courage in tackling this challenge. I’m glad that no injuries were incurred (except to the coconut, of course) because that cleaver looked like it meant business 😉

  3. I was taught – many, many years ago – that an easy way to get the coconut “juice” out of a coconut was to use a hammer and a clean nail.
    Widdershins only uses the hammer later on it appears.

    Tap the (clean) nail into an eye of the coconut, then tap it into another eye – that way one does not have to wait for the juice to slowly emerge because the second opening is to let the air in to replace the juice.
    As for shaving the meat of the coconut … I’ve never done that. Chunks were what I was after – peeled like widdershins said – but while still warm from the oven.

    Showing my age perhaps, but when did it become coconut water? In my day I only ever heard of it as coconut milk.

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