Coconuts are a heavenly and flexible food that is particularly acceptable when eaten new. You might avoid buying an entire coconut, however, on the off chance that you accept that you need a drill, hacksaw, and other tools to open one.
Luckily, you can really open a coconut with things that you probably have in your home as of now. Warming the coconut in your stove softens it enough that you can simply whack it against a hard surface to part it open. On the off chance that you don’t approach a stove, a basic hammer or mallet can assist with airing out the coconut. When you have it open, you just need a blade and vegetable peeler to free the coconut meat so it’s prepared to eat.
Citing from a tune you’ll have heard parts on Instagram in the event that you follow me there, ‘the coconut nut is a major enormous nut, yet its delightful nut isn’t a nut. It’s the coco product of the coco trees, from the coco palm family!’. Furthermore, what a flavorful fruit it is that has made them returned to it on numerous occasions for DIYs and plans. Regardless, however, first, you need to realize how to open a coconut at home.
This post contains a couple of techniques on the most proficient method to open a coconut with no ‘coconut opener’ required. Throughout the long term, I’ve attempted a couple of strategies and incorporated a rundown of my top choices. Presently, I’ve gotten to the meaningful part where I generally open a coconut similar two different ways (the sledge and additionally saw strategy). In any case, for those without these apparatuses, I have a few alternatives for you as well.
Draining off the Coconut
Punch a hole in the highest point of the coconut
At the highest point of the coconut, there are three eyes or spaces. One of these is generally the most vulnerable, so utilize a sharp blade to jab each one. At the point when you discover the eye that gives most effectively, embed the blade into it to make a ½-inch (1.27-cm) hole.
- You can likewise utilize a metal stick or screwdriver to punch a hole in the highest point or the tip of the coconut.
Flip around the coconut over a glass
To gather the water from the coconut, you’ll need a glass. Spot the coconut topsy turvy over it so the opening that you’ve punched in it is straight over the glass.
- You can likewise put the coconut over a bowl to gather the water. Nonetheless, utilizing a glass that the coconut simply fits over the highest point of implies that you don’t need to hold the coconut as it dribbles.
- A measuring cup likewise functions admirably for gathering the fluid.
Permit the coconut to drain off totally
After you’ve set the coconut topsy turvy over the glass, let it sit for a very long time or until all of the fluid empties out. You might have to shake the coconut a couple of times to get the last piece of water out of it.
- If you are intending to place the coconut on the stove to assist with opening it, you should deplete it first. A coconut that hasn’t been depleted may detonate in the broiler in case it’s warmed excessively long.
- If you intend to utilize a hammer to open the coconut, you don’t really need to deplete it first. Notwithstanding, you can end up making a wreck in your kitchen on the off chance that you don’t, so it’s ideal, to begin with, a drained coconut.
- You should gather roughly ½ to ¾ cup (118 to 177 ml) of water from the coconut.
- The water from a new, youthful coconut ought to be sweet. On the off chance that the fluid has a sleek consistency, the coconut probably isn’t acceptable and ought to be discarded.
Utilizing the Oven to Open the Coconut
Preheat the oven
To utilize warmth to assist with opening the coconut, guarantee that your stove is sufficiently warm. Set the temperature to 375 degrees Fahrenheit (190 degrees Celsius), and permit it to be completely warm.
Spot the coconut on a container and heat it for 10 minutes. Put the depleted coconut on a preparing sheet, and set it in the broiler. Permit the coconut to heat for roughly 10 minutes or until you see a break to be created in the shell.
- If the coconut hasn’t broken following 10 minutes, keep on heating it until you notice that the shell is beginning to part. Check the coconut like clockwork, however, to guarantee that you don’t warm it longer than needed.
- If you’re in a rush, you can likewise microwave the coconut. Spot it on a microwave-safe plate, and heat it on medium-high force for three minutes.
Eliminate the coconut and envelop it with a towel
At the point when the coconut has begun to break, eliminate the preparing sheet from the stove. Permit it to cool for a few minutes. Then, envelop the coconut with a little kitchen towel or cloth
Spot the coconut in a trash container and hit it against a hard surface
With the coconut actually enclosed by the towel, set it inside an enormous plastic trash container. Turn the sack shut, and whack the coconut against a hard surface a few times until you feel it break into pieces.
- The harder the surface that you hit the coconut against, the simpler it will be to break. A concrete surface functions admirably.
Spot a blade between the shell and flesh to isolate them
At the point when the coconut is broken into pieces, eliminate it from the trash container and open up the towel. Take each piece, and wedge a blade between the shell and the white meat of the coconut to painstakingly isolate the two.
- You don’t really need to utilize a sharp blade to isolate the coconut meat and shell. It’s ideal to begin with a margarine blade and possibly move onto a sharp blade in case you’re experiencing difficulty.
- Steady the pieces of coconut as you’re isolating the coconut shell and meat by supporting it against your table or counter.
Strip the fiber away from the coconut meat
After you’ve isolated the coconut, there may in any case be some light earthy colored fiber covering the white meat. Utilize a vegetable peeler to eliminate the fiber as you would the skin from a potato or other vegetable. Whenever you’ve eliminated the fiber from the meat, you’re prepared to eat or cook with your coconut.
- If you don’t have a vegetable peeler, you can utilize a sharp blade to painstakingly strip away the fiber from the meat.
Opening the Coconut with a Mallet
Enclose the coconut with a towel and hold it. After you’ve depleted the coconut, place a collapsed kitchen towel around one side of the coconut. Utilize your non-prevailing hand to hold it so the piece of the coconut not covered with the towel is before you.
- If you like, you can consistent the coconut against a table or ledge. In any case, you’ll need to change it as you work so you can break it right around.
Turn the coconut and tap it with a hammer until it breaks
Holding the coconut with the towel, utilize a hammer to immovably tap it. Turn the coconut as you go so you can tap against the whole outside until it starts to break in half.
- A metal hammer will in general turn out best for opening the coconut.
- If you don’t have a hammer, you can utilize a sledge to tap the coconut.
Split the coconut shell and spot it cut side down
At the point when the coconut has broken around the whole outside, utilize your fingers to part it in two. Put the coconut down on the table or ledge with the cut side confronting down.
- If you track down that the coconut doesn’t part effectively, rehash the past step of tapping around the outside with the hammer. There might be a few spots where the coconut hasn’t completely broken.
Hit the coconut with the hammer to release the meat
With the coconut parts looking down, utilize the hammer to tap against each piece. That will assist with releasing the meat from the shell so you can isolate the two more easily.
- Make sure to tap the hammer all around the coconut parts to guarantee that the meat is extricated all over.
- It’s fine if the coconut parts split into more modest pieces when you hit it with the hammer. That can really make it simpler when it’s an ideal opportunity to isolate the shell and the meat.
Run a blade between the shell and the meat to free it
After you’ve hit the coconut parts with the hammer to extricate the meat, wedge a spread blade between the shell and the meat. Utilize the blade to painstakingly pry the meat away from the shell until it’s totally isolated. Rehash with all of the coconut pieces.
- Be sure to utilize a margarine blade so you don’t need to stress over cutting yourself as you work.
Eliminate the fiber from the meat
Whenever you’ve isolated the meat from the shell, there will in any case be a flimsy, brown, sinewy skin outwardly. Utilize a vegetable peeler to painstakingly eliminate the skin so the meat of the coconut is left.
- After the meat of the coconut is isolated from the skin, you’re prepared to eat or cook with it.