Had two self ripened coconuts drop the week. I've been waiting for this. :-) These trees are the most established permaculture trees I have. In the past my goal was to sprout and pass out as many trees as possible. I have several sitting in pots ready for distribution. They will most likely find themselves at one of my stations.
So....All things coconuts. I am now refining my de-husking technique. Used a sharpened hatchet, with moderate success. The coconut just might rank up there with the celery, in expenditure of energy in proportion to calories consumed. (Especially in Miami in July) I'm going to try the machete next (island style). Ultimately, the art of husk removal is to break the fibers at the top and pry the coir away from the nut. This allows for the controlled capture of the coconut water. I doubled strained the water and put it in a burgundy wine glass (to allow it to open up, of course). Absolutely delightful. Options for next time, chill the water or chill the glass but I was really to impatient to wait. I tried the 350 for 10 minutes technique, with no noticeable ease of separating the meat from the shell. Will try 400 for 10 minutes next time.
With meat separated and filled to contentment with fresh coconut meat, I now face the problem of storage. Research online said the fresh meat is good for 2 days in the fridge and 2 months in the freezer (yikes!). I don't have a dehydrator (yet). I'm thinking of shredding the meat and putting it in one cup portions in the vacuum sealed bag for the freezer. I don't know how that is going to effect the taste/texture of the meat. I'm thinking about trying to get coconut milk from the next on. Not sure if the will ruin the meat or not.
I'm also thinking of coconut fried shrimp for lunch. (Wohoo!!) Good links for other coconut recipes.
http://www.travellady.com/Issues/August04/940CoconutSavvy.htm
Coconut & Lime
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