Shelling a Coconut


Serves: 5
Total Calories: 432

Ingredients

1 1/2 to 1 3/4 pounds whole coconut

Directions:

METHOD 1

1. Pierce the 3 "eyes" at the top of the coconut with an ice-pick, the top of the coconut with an ice-pick, the tip of a sturdy, sharp knife (don't break the knife), or lean screwdriver that you use for no other purpose. Collect all the coconut water in a cup. (Skip this step if you do not want to save the water.)

2. Working outside the house, place the coconut on a clean concrete block or wooden cutting board. While holding it with one hand, tap the coconut lightly on all sides with a hammer to dislodge the insides for the hard brown shell.

3. Then carefully hit the shell a bit harder with a hammer and crack it open. The hard shell should separate from the coconut. (It may fly off the board, but won't go far.) If it does not, break the coconut into smaller pieces and very carefully, with the tip of a well-rounded blunt knife, pry off the shell.

METHOD 2

1. Pierce the 3 "eyes" as you would in Method 1 and collect all the coconut water in a cup.

2. Preheat the oven to 400°F and put the coconut in it until the shell cracks open, 10 to 15 minutes. Remove from the oven, wait until it is cool enough to handle, and tap lightly all around to release the coconut from its shell.

3. Then carefully hit the shell with a hammer and crack it open. The hard shell should separate from the coconut. If it does not, break the coconut in smaller pieces and very carefully, with the tip of a well-rounded blunt knife, pry off the shell.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 432
Calories from Fat: 278

This Shelling a Coconut recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Kitchen Basics
Almond and Poppy Seed Paste
Basic Cashew Paste
Basic Curry Paste with Onion
Basic Curry Paste without Onion
Basic Garlic Paste
Basic Ginger Paste
Basic Ginger and Green Chili Pepper Paste
Basic Ginger-Garlic Paste
Basic Onion Paste
Blanching Raw Nuts, Almonds
Blanching Raw Nuts, Pistachios
Boiled Onion Paste
Chile Pepper Paste
Coconut Milk
Crispy Chickpea Batter Drops
Crispy Fried Fresh Ginger
Crispy Fried Onions
Deep-frying, Indian Style
Dry-Roasting Spices, Nuts, and Flours
Fried Onion Paste
Goan Vindaloo Paste
Gujarati Green Paste
Homemade Yogurt
Hyderabadi Ginger-Garlic Paste
Indian Clarified Butter
Kerala Fried Onion Paste
Minty Green Curry Paste
Mughlai Curry Paste with Nuts
Paneer Cheese
Preparing Mangoes
Reconstituting Dried Wild Mushrooms
Roasted Garlic Paste
Roasting and Grilling Vegetables
Shelling a Coconut
Slivering Blanched Nuts
Spicy Yellow Curry Paste
Sprouting Beans and Seeds
Tamarind Paste
Yogurt Cheese




"I must say this is the best recipe software I have ever owned."
-Rob

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David

"Your software is the best recipe organizer and menu planner out there!"
-Toni

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill

My favorite is the Cook'n Recipe App.
-Tom