Raw Food: All About Young Coconuts
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!
Catherine wrote on March 27, 2010
I can not get coconuts here in Alaska. I can order them, but cost and the fact that they can not guarantee they will be any good once they do arrive (the airlines does leave their cargo out on the tarmack and it can freeze, thaw and then freeze again at the next stop) makes it not worth the effort. So my question is, is there anything I can use in its place –rehydrated shredded coconut?
RadiantlyRaw wrote on February 2, 2010
You mean they keep a while out of the fridge? That would work too. I could go through a case a week, easily. 🙂 Thanks!!
RadiantlyRaw wrote on February 1, 2010
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!!!
Susan wrote on February 1, 2010
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.
Dot D. wrote on February 1, 2010
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
Stacy wrote on January 31, 2010
I have found that using a cleaver is easier, and safer…
Once, when using a knife like the one shown in your photos, I actually bent the back corner of my blade. 🙁 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.
Great article, I have to agree with you about being stressed in the past about being worried about losing body parts 🙂
Susan wrote on January 31, 2010
I used to use a cleaver but much prefer my knife! I love how we all find our own way.
Nikki @ yummy raw kitchen wrote on January 31, 2010
I love young coconuts. Totally worth the effort to open & scrape them out 🙂