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How To Crack A Coconut
Today’s feature is from Adventures in Thai Cooking & Travel with a page full of instructions for How To Crack a Coconut and more:
Quick version:
- Hold coconut over a bowl in one hand such that the “midriff” rests in the middle of your palm, with the tip on one end and the eyes on the other.
- Whack the coconut with the back (that is to say the blunt side) of the cleaver a few times all around the center until it cracks open cleanly into two nearly equal halves. Make sure you use the blunt side of the cleaver.
- Catch the juice in the bowl as it drains from the cracks.
They’ve included a quick video to watch as well as more detailed instructions. They don’t stop there though, you’ll also find how to prepare a coconut for pressing milk and a coconut custard recipe–so be sure to visit their page for all kinds of coconut goodness 
.
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Hi. If you are interested in Thai cooking be interested in this website.
http://www.thaifoodtonight.com
It’s got about 30 recipes each one with a cooking video to go along
Good if you like to try cooking Thai food at home
While cracking a coconut it would be wise to check out the 3 eyes of the coconut. Two of them would be similar and one different. So let the first stroke be on the different eye side, see the coconut break quite evenly. Ane if you have no gadget to crack open the coconut, you can hold the coconut with the different eye downwards and hit hard on a corner of the platform.
Hi guys
I have cleaned a lot of coconuts. The best way that I have found is to check out the three eyes. One of them is soft and you can dig it out with the point of a sharp nife. Two of them will be the same and one differant, the differant one is the soft one. Turn it upside down over a bowl or glass and gently rock it from side to side. The juice will drain for you. Then take a large meat cleaver and useing the back side or the blunt side and holding the coconut in one hand whack the side of the coconut all the way around till it cracks open. Place the two halves in a pre heated oven at 400 to 450 degrees for about 20 minutes. Take out and cool. The meat should then pop right off with very little effort using a regular butter nife. Take care that you don’t overheat your coconut. You want to heat it up not cook it.