Crack That Coconut

They’re round, they’re hairy, and they are entirely frustrating if you are attempting to open them. The coconut is a never ending enigma to many westerners that have tried in vain to crack, split, drop, and bludgeon a coconut in order to eat the sweet meat that is inside of its hard shell. But when it comes to Caribbean cuisine, the coconut is an integral part of the culture, and coconut meat is used in many different ways throughout the Caribbean. If you want to try a few different island recipes, but you are afraid of the ever difficult coconut, try these coconut cracking tips.

First, gather a screwdriver and a hammer. Then, use the screwdriver to puncture a hole into the coconut while you hammer the end of the screwdriver into the shell. Then, pour the liquid from the coconut into a bowl or cup, and save this for drinks and stews. Once the juice is drained, you can easily break the coconut into many pieces by tapping it with the hammer (lightly!). In order to eat the coconut meat, or use it for a recipe, you can either place the small pieces into an over than has been heated to 400 degrees, or you can freeze the pieces of coconut for a few hours until you are able to pull the skin away from the shell.

Coconuts have a lot of meat to them once you are able to separate the shell from the inside of the coconut, and a truly fresh coconut is well worth the trouble. And, just in case you don’t know how to pick out the perfect coconut, choosing a coconut is just as simple as cracking one. Make sure that you listen to your coconut (you should hear water sloshing around inside), and never pick a coconut that is wet where the three “eyes” are located. Also, if you happen to visit an ethnic market, look for green coconuts, which are a true delight and can be eaten with a spoon.