When creating raw food recipes, the young coconut is a healthy substitution for many of the dairy products that we have eliminated. Raw food is traditionally vegan. Coming up with recipes that remind us of the traditional recipes that call for cream, butter and cheese requires creativity with the ingredients that we do use, such as nuts and coconut.
Coconut flesh, coconut oil and coconut butter are healthy substitutions. Recent research as found that the saturated fat contained in coconut actually protects against heart disease, stroke and hardening of the arteries. Coconut oil contains large amounts of lauric acid which is the main fatty acid found in breast milk. Lauric acid strengthens the immune system and protects against viral, bacterial and fungal infections. You can read more about the health benefits of coconuts here.
What kind of coconuts do you use for the recipes? I use young Thai coconuts. They are coconuts in the earlier stages of development. (See above picture). You can find them at co-ops, Whole Foods, Asian markets and online. Recently I found a site that has great prices for fresh, organic young coconuts. I have not ordered any from here but wanted to let you know about the site. The owner wanted me to let you know that sometimes it might take a week or two to get your order because they ship as the coconuts become available. The link is: Florida Coconuts.
What is the difference between coconut oil and coconut butter? Coconut Oil is pressed out of the coconut flesh either by centrifugal force ( unrefined, virgin coconut oil) or the cold pressed method. Coconut Butter is coconut oil plus coconut solids. It contains the oil and the flesh of the coconut.
Opening Coconuts: When I first started experimenting with raw foods, I was intimidated by coconuts. I had no idea how to open them. I tried a tree saw, a huge cleaver and various knives. Every attempt was finally met with success but only after some pretty scary moments and fear of removing body parts. Then, I stumbled upon a video showing the correct way to open a young coconut. Honestly, it is so easy, I couldn’t believe how much stress I had previously put myself through.
Trim excess husk from pointed top of coconut.
It will look like this.
With the bottom edge of your knife, strike the coconut towards the top.
Continue to strike the coconut around the top until you have reached your starting place.
Lift the lid, pour out the water (save it as it is quite good for you) and scrape out the flesh with a spoon!
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Thanks for clearing this up, I’m sure many body parts will be spared, lol! Great info… really.
Now I’m off to check out that coconut site! Vroom…
If only it were that easy. I have to break out the toolbox. First, I drill a hole with a drill to claim all the liquid. Then break the joker with a hammer.
You should try this method, It is very easy. I was amazed.
Except for cutting off the excess husk, this is how I open them up.
I just want to know, how do you know if you have a lot of flesh in the inside of the coconut.
Honestly, I have opened up coconuts that I couldn’t even use. They all look the same from the outside.
Have you ever made coconut cream from mature coconuts? I keep reading about it in recipes and don’t know what screen to use?
Oh my gosh! I did a similar post earlier this month! Although yours was way more informative.
The key to making it really easy is the multiple hacks around the top.
Hi Susan.. If your coconut younger.. it’s more easy..
do you know how to choose the young coconut?
one of my favorite foods! i used to use an electric screwdriver… a jig saw… a machete…. until i learned to cut off all the fluff on the top until you can see the wood clearly. then simply TAP around the top in a circle with the back of your knife or machete until a little opening occurs… (coconuts must develop like trees, building circles of fibers)… a little circular trap door will begin to open… then take the knife and with the blade, gently pry it open, up and down, left and right… even less violence for those who are really scared of knives.
Yes…that is exactly how I do it in the post…except I do use the knife edge. Not much force is required at all.
I love young coconuts. Totally worth the effort to open & scrape them out
I have found that using a cleaver is easier, and safer…
And I wasn’t even hitting the coconut hard, it just kinked the blade’s corner when I was tapping into the coconut (glad the blade didn’t break and fly into the coconut or into the air)! The cleaver is thicker, heavier so you can even use less force and just let the weight work to your advantage, and is easier to pry open that little lid.
Once, when using a knife like the one shown in your photos, I actually bent the back corner of my blade.
Great article, I have to agree with you about being stressed in the past about being worried about losing body parts
I used to use a cleaver but much prefer my knife! I love how we all find our own way.
Thank you for this informative demonstration! I have never opened one but have seen many others try…..pretty frightening. This demo shows me I can have more confidence now….LOL
This is how I do it as well! It’s easy & works every time. Do you happen to know if they can be frozen? Fridge space is at a premium & I’m fortunate enough to be able to buy a case here at the Asian store for about $12. It would be great if I could pop the case in the garage freezer & pull one out a few hours before needing it. I love young coconuts!!!
I have not frozen them but I think it would be worth a try. I would take the flesh out and suspend it in the water and freeze that way. The coconuts actually keep for quite a while on their own.
You mean they keep a while out of the fridge? That would work too. I could go through a case a week, easily.
Thanks!!