The largest nut there is, the whole coconut has a smooth outer covering (what you see hanging from the tree) that's often removed before shipping. A whole coconut is the fruit of a coconut palm, and the hard globe with the familiar hairy brown husk is actually the seed. The translucent juice inside is refreshing, not too sweet, and a popular drink throughout the tropics (but don't confuse the juice with coconut milk, the creamy liquid made by pulverizing the flesh, mixing it with water, and squeezing, or "milking," it).
Chunks of fresh coconut meat are a world away from the shredded, packaged version. Crack open a whole coconut and the payoff is fresh, round flavor that walks the line between savory and sweet. Fresh coconut gives haunting, rich depth to Southeast Asian, Indian, and Jamaican curries and stews and adds texture and nutty sweetness to fruit salads, cakes, and cookies. Plus, the juice (also called coconut water) is a delicious and healthful hot-weather refresher.
Coconut meat is rich in iron and a good source of potassium. It's high in saturated fat, but natural coconut oil supposedly enhances your immune system, improves digestion, helps the body absorb minerals, and improves your overall cholesterol ratio. The thin brown skin is edible and high in fiber. Coconut juice is just about the best source of electrolytes around.
HOW TO BUY
A good coconut feels heavy for its size. When you shake it, you should hear the juice sloshing around. There should be no mold around the eyes (the 3 indentations at the stem end of the shell). Some coconuts are sold already scored around their equator to make cracking easier.
HOW TO USE
To crack: Baking a coconut for 20 minutes at 350°F makes it easier to remove the shell. Let the coconut cool, then:
With a hammer and a screwdriver or ice pick, pierce a hole in 2 of the eyes. Invert the coconut to drain the juice. With a hammer, tap the screwdriver until the nut breaks in half.
Set each half, flesh side down, on the work surface, so it's stable. Tap each piece with the hammer to break up.
Break the coconut into chunks with your hands. Then, with a table knife, dislodge the meat from the shell.
4.The brown skin of the coconut is edible, but it can be peeled off if desired.
- Try these 3 simple preparations:-- Toast peeled strips of coconut in a dry skillet over low heat until browned and fragrant, about 10 minutes. Sprinkle coconut strips over oatmeal or granola, or toss them with nuts and dried fruit for an easy-to-eat and satisfying hiking or travel snack.
-- Sprinkle finely grated coconut-fresh or toasted-over a tropical fruit salad of fresh mango, papaya, orange, and banana.
-- Mix chilled coconut juice with a few splashes of ginger beer and a squeeze of lime for a tasty tropical drink.
HOW TO STORE
A whole coconut will keep at room temperature for up to a month. After taking the meat out of the shell, store it wrapped in plastic in the fridge for up to a week or in the freezer for up to 6 months.
