One Comment

  1. Avery
    26.04.2023 @ 20:47

    As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:

    Photography: Emily Kate Roemer

    Coconut water still seems to be all the rage, but the store-bought pasteurized versions can be quite expensive. Why not try making your own? It will have a richer coconut flavor, and as a bonus, youll get all that delicious meat, which is perfect for cooking and baking. Both tasks are much easier than they look – just follow our top tips and tricks from the test kitchen.

    Extracting water
    1. Find the three “eyes” at the top of the coconut. Test which one is the softest with a screwdriver, then pierce it.
    2. Pour the coconut onto a bowl or glass, shaking if necessary. Once youve taken out all the water, move on to the meat!

    Rescuing the meat
    1. Preheat the oven to 400 degrees. Place the coconut on a rimmed baking sheet and bake for 20 minutes, or until the hard shell begins to crack. Remove the coconut and set it aside to cool enough to handle.
    2. Wrap the coconut in a kitchen towel; hold the coconut with one hand and lightly tap it with the back of a meat cleaver or chefs knife, or use a hammer to pound it in the same spot a few times, then pry it open.
    3. Use a spoon to separate the coconut meat from the shell. If necessary, use a vegetable peeler to remove the brown skin, then chop, mince, or shred the meat.

    Wondering what to do with the meat? Check out our favorite fresh coconut recipes.

    Watch our Kitchen Conundrums expert Thomas Joseph break down the above techniques and demonstrate how to handle young green coconuts.