Total Calories: 560
To open a fresh coconut, locate the three "eyes" on the small end of the coconut. Using a clean screwdriver, tap the end into each eye with a hammer or mallet. Pour the coconut liquid into a strainer placed over a glass.
Place the coconut on a flat surface, and tap the coconut with a knife about a third of the way down from the small end. Turn the coconut slightly and tap it. Continue this process until you see a fracture. Insert the tip of the knife into the fracture, and pry upward or until the coconut breaks open. Using a spoon or knife, pry the flesh from the shell and remove the brown membrane with a vegetable peeler. Rinse the coconut under cold water and dry.
Add half the coconut to the juicer, then the pineapple, followed by the remaining coconut process until juiced. Pour the juice into two glasses, and blend well. Garnish each with a Pineapple, Orange, and Cherry Blossom (see Garnishes with a Twist), if desired.
From ULTIMATE JUICING: delicious recipes for over 125 of the best fruit and vegetable juice combinations. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.
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