Guest guest Posted March 13, 2002 Report Share Posted March 13, 2002 I have not read this entire thread so I apologize if anyone has suggested this. I also know that this works for sure however I am not certain of the nutrition effects of this practice. Drain the coconut Put it in the freezer for 15-20 minutes Your coconut will not be frozen however when you crack it it will crack much easier and the hard shell will practically peel off in large pieces. Leave the " skin " part attatched. DMM > > > Ya but, what about paring the brown skin off after you get the > meat out? > > >Don't you find it tedious? Seriously, my thumb pad was almost > bleeding after > > >two coconuts. > > > > I use a hammer to open and crack the shell into considerably > smaller pieces > > (against a wooden plank I have) and save the milk into a stainless > bowl > > (and then a coffee filter to get the debris out of the milk). It > is then > > much easier to pry the meat away from the shell with a strong, dull > knife > > (like a butter knife) and rinse (optional). Then dice the meat - > brown > > skin and all - and put it through the GreenLife juicer for room > temperature > > coconut " cream " (about 1 cup per coconut). I get organic, light > tan > > coconuts with a short, pointed " beard " at one end. Takes me about > 20 > > minutes for the entire process excluding cleanup of the juicer. > And.... no > > bruises or cuts ;->) > > > > -=mark=- Quote Link to comment Share on other sites More sharing options...
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