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Originally Posted by WuWei  What kind of coconuts do you buy? Brown or the white? And do you bother with organic, or "young Thai" coconuts?
How do you get the liquid out of the coconut without spilling? Drill two holes? Does it get the brown 'shell' fuzz in the milk?? 
How much does a coconut cost? How long does a coconut last in the refrigerator, after being opened.
We just use the can stuff. But, I'm curious about the Real Thing!!
Pat |
Questions, questions!!!!!!
I use fresh, organic coconuts, not the baby Thai ones because they don't have enough meat on them.
The cream is made from the coconut meat, not the juice. There are whole websites dedicated to how to open a coconut, but basically, I make two holes at the eyes with a pointy screw driver thing and a hammer, and pour out the juice, then drink (provided it isn't off; if its off, then the coconut is unusable). Separating the flesh from the nut is not easy, first you have to hammer open the coconut and then use an oyster knife to removed the meat (no fuzz). You then have to make sure the coconut flesh is around 92º F, or so, so it needs to be warmed slightly (you get more cream out of warm coconut meat). Then you pass the meat though a high quality juicer, like a Green Star, using the regular mesh thingy (can't think what it is called). You will then have fresh raw coconut cream. It will keep a few days in the refrigerator, up to 6 weeks if you add a little lime juice to it.
Making raw coconut cream is a PITB frankly, so I take the easy way out and get it from our raw foods coop -- they use a industrial juicer from Thailand to make the cream. I also get already ready made, from fresh coconut cream, kefir from there as well. I am not sure how much this stuff costs, DH gets a boat load when he visits L.A, I do know it isn't cheap though.
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after drinking a whole one.
