Guest guest Posted May 3, 2007 Report Share Posted May 3, 2007 Hi Judy, Sorry, no tricks for getting the hard coconut off the shell, just cut and pry with a strong knife. Coconuts are naturally encased in a very thick (1-2 inches), very fibrous outer husk. It can be green, orange or yellow and smooth, then turning brown and wrinkled when it dries. When young and smooth, there is a lot of coconut water and the jelly is thin. When brown, the meat is thick and hard. If you leave it long enough, the coconut will sprout and a little palm will grow out of it. In the tropics, cold immature coconuts are enjoyed by cutting off the top and drinking the water with a straw. Then, one whack of a machete opens the coconut, and you scrape out the delicious jelly with a spoon made from a slice of coconut husk. When dehusked, some of the fibrous husk tends to adhere to the nut, making it " hairy " ... I think the smooth ones have just been polished somehow. I haven't really noticed much of a difference in taste or texture when eating different coconut varieties, but there is a very special type in the Philippines called makapuno, which is solid jelly inside. It is prized for eating and cooking. Bryan , " wwjd " <jtwigg wrote: > > This is interesting. I never knew it was anything but hard. Thanks Bryan for this info. I would have been shocked if I had opened one and found it soft or jelly like........ Do you have any tricks for getting the hard coconut meat to release from the shell? I've only seen the hairy round type shells in our store here, but when we were in Key West on Vacation, they had some very smooth(non-hairy) shelled elongated ones. Have you seen different kinds and is the coconuts and are they different in taste and texture on the inside? > > Thanks, > Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2007 Report Share Posted May 7, 2007 I never knew they came in green and orange. I love the info folks on here teach us all the time. I guess the brown hairy ones I see in the store here were once orange or green. Those ones with the smooth shell that are very elongated, that we saw in Key West are a different variety. Down there, they paint pictures on them and write notes and send them thru the mail for a one of a kind " postcard " . A big tourist item. LOL My dad used to use an Ice pick and hammer to poke holes in the " eye " on the coconut and drain out the coconut water. Then he cracket it open with a hammer, hoping it didn't roll as he did this. LOL It wasn't particularily sweet. Is the younger, softer coconut " meat " sweeter? Judy - brbrunner Thursday, May 03, 2007 9:11 AM Re: Coconut Confusion...Bryan Hi Judy, Sorry, no tricks for getting the hard coconut off the shell, just cut and pry with a strong knife. Coconuts are naturally encased in a very thick (1-2 inches), very fibrous outer husk. It can be green, orange or yellow and smooth, then turning brown and wrinkled when it dries. When young and smooth, there is a lot of coconut water and the jelly is thin. When brown, the meat is thick and hard. If you leave it long enough, the coconut will sprout and a little palm will grow out of it. In the tropics, cold immature coconuts are enjoyed by cutting off the top and drinking the water with a straw. Then, one whack of a machete opens the coconut, and you scrape out the delicious jelly with a spoon made from a slice of coconut husk. When dehusked, some of the fibrous husk tends to adhere to the nut, making it " hairy " ... I think the smooth ones have just been polished somehow. I haven't really noticed much of a difference in taste or texture when eating different coconut varieties, but there is a very special type in the Philippines called makapuno, which is solid jelly inside. It is prized for eating and cooking. Bryan , " wwjd " <jtwigg wrote: > > This is interesting. I never knew it was anything but hard. Thanks Bryan for this info. I would have been shocked if I had opened one and found it soft or jelly like........ Do you have any tricks for getting the hard coconut meat to release from the shell? I've only seen the hairy round type shells in our store here, but when we were in Key West on Vacation, they had some very smooth(non-hairy) shelled elongated ones. Have you seen different kinds and is the coconuts and are they different in taste and texture on the inside? > > Thanks, > Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2007 Report Share Posted May 7, 2007 Judy, I wouldn't say that younger coconut pulp is that much sweeter than the hard pulp, but it has a more delicate flavor and is not as oily. Bryan , " wwjd " <jtwigg wrote: > My dad used to use an Ice pick and hammer to poke holes in the " eye " on the coconut and drain out the coconut water. Then he cracket it open with a hammer, hoping it didn't roll > as he did this. LOL It wasn't particularily sweet. Is the younger, softer coconut " meat " sweeter? > Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2007 Report Share Posted May 7, 2007 Thank you for replying. Judy - brbrunner Monday, May 07, 2007 5:32 PM Re: Coconut Confusion...Bryan Judy, I wouldn't say that younger coconut pulp is that much sweeter than the hard pulp, but it has a more delicate flavor and is not as oily. Bryan , " wwjd " <jtwigg wrote: > My dad used to use an Ice pick and hammer to poke holes in the " eye " on the coconut and drain out the coconut water. Then he cracket it open with a hammer, hoping it didn't roll > as he did this. LOL It wasn't particularily sweet. Is the younger, softer coconut " meat " sweeter? > Judy Quote Link to comment Share on other sites More sharing options...
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