Homemade shredded coconut!!!!
We were given about 5 quasi-mature coconuts... Unfortunately I didn't take any pictures of them but they are light brown, but not the dark brown of a fully mature coconut nor the vibrant green of a young coconut.
Young coconuts have mostly water on the inside. The coconut flesh is usually thin and almost gel like.
These mature coconuts have converted most of the inside water into the flesh. The flesh is thick and becomes really hard to remove and is pretty fibrous to eat.
These "quasi" mature coconuts are somewhere in the middle... They still have a lot of water on the inside but the flesh has gotten more fibrous and has thickened up quite a bit. These are the coconuts we used.
So to prepare these coconuts we...
1. hammered a nail into one side of the coconut to create a hole (the side of the coconut that is opposite the three eyes)
2. hammered a nail into 2-3 of the eyes on the opposite side and drained the water from that side
3. baked the coconut at 350 F which helps the coconut to crack and also makes it easier to separate the flesh from the inside shell
4. pitched/threw the coconut on the concrete... it should break right open (unless you haven't been pumping any iron lately it may take a few throws lol!)
5. scored the flesh on the inside into small sections and scooped out the sections
6. because when you scoop out the flesh, you automatically scoop out some of the brown shell, we then peeled off all the brown shell with a vegetable/potato peeler
7. grated the flesh in a food processor
8. we dehydrated the coconut in my mom's fancy schmancy dehydrator at 105 degrees for about 12 hours and got this...
I think it looks like mozzarella cheese. I like this fresh shredded coconut because there is no added sugar nor propylene glycol (which is used in commercial shredded coconut as a preservative). Propylene glycol is used in antifreeze. I'm pretty sure I don't want to be ingesting anything used in antifreeze!
You can use this shredded coconut in baking recipes (you may have to add sugar/honey/agave if its a sweet recipe since no sugar is added to this) or you can make your own coconut butter. I love spreading coconut butter on a baked sweet potato and its also good on toast. It has a natural sweetness to it that you don't even have to add honey or other sweetener.
We were given about 5 quasi-mature coconuts... Unfortunately I didn't take any pictures of them but they are light brown, but not the dark brown of a fully mature coconut nor the vibrant green of a young coconut.
Young coconuts have mostly water on the inside. The coconut flesh is usually thin and almost gel like.
These mature coconuts have converted most of the inside water into the flesh. The flesh is thick and becomes really hard to remove and is pretty fibrous to eat.
These "quasi" mature coconuts are somewhere in the middle... They still have a lot of water on the inside but the flesh has gotten more fibrous and has thickened up quite a bit. These are the coconuts we used.
So to prepare these coconuts we...
1. hammered a nail into one side of the coconut to create a hole (the side of the coconut that is opposite the three eyes)
2. hammered a nail into 2-3 of the eyes on the opposite side and drained the water from that side
3. baked the coconut at 350 F which helps the coconut to crack and also makes it easier to separate the flesh from the inside shell
4. pitched/threw the coconut on the concrete... it should break right open (unless you haven't been pumping any iron lately it may take a few throws lol!)
5. scored the flesh on the inside into small sections and scooped out the sections
6. because when you scoop out the flesh, you automatically scoop out some of the brown shell, we then peeled off all the brown shell with a vegetable/potato peeler
7. grated the flesh in a food processor
8. we dehydrated the coconut in my mom's fancy schmancy dehydrator at 105 degrees for about 12 hours and got this...
I think it looks like mozzarella cheese. I like this fresh shredded coconut because there is no added sugar nor propylene glycol (which is used in commercial shredded coconut as a preservative). Propylene glycol is used in antifreeze. I'm pretty sure I don't want to be ingesting anything used in antifreeze!
You can use this shredded coconut in baking recipes (you may have to add sugar/honey/agave if its a sweet recipe since no sugar is added to this) or you can make your own coconut butter. I love spreading coconut butter on a baked sweet potato and its also good on toast. It has a natural sweetness to it that you don't even have to add honey or other sweetener.
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