A coconut is not really a nut but the stone fruit of the coconut palm. This coconut has a brown, hairy shell with white flesh on the inside. The fruit also contains coconut water, but much less than the drinking coconut.
It is not known exactly where the coconut originates from, but coconut palms thrive particularly well in tropical areas where they grow in abundance. Our Discovered coconuts come mainly from the Ivory Coast.
The white flesh on the inside has a firm bite and a sweet, nutty and mild flavour. Coconut is delicious in desserts. It is also used to add an exotic touch to meat and fish dishes.
Coconut flesh is delicious to eat on its own, but it can also be grated or pressed into coconut milk. Coconut milk and grated coconut are frequently used in soups, sauces and stews. Grated coconut is delicious as a garnish for a fruit salad or in desserts.
Store whole coconuts at room temperature. Pieces of coconut are best kept in the refrigerator to avoid discolouration. By shaking the coconut you can hear whether it still contains any coconut water. The coconut water gradually disappears during the ripening process, leaving the flesh drier.
The liquid in the coconut is coconut water – not to be confused with coconut milk. Coconut milk is made by grinding and pressing the flesh.
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Insert an awl or a screwdriver in one of the “eyes” at the top of the coconut.
Hold the coconut over a bowl and drain the coconut water.
Tap round the seam running between the “eyes” with the back of a heavy knife.
Keep tapping until you hear the coconut break and a crack appears.
Tap the coconut apart
Break the coconut into small pieces and remove the flesh from the shell.
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