This is a tutorial on how to go from young, green coconuts to FRESH coconut water, milk & dried, toasted coconut flakes!
You will need:
5-6 Green Coconuts
Water
Blender
Truvia or Stevia Sweetener (optional)
3 Large Bowls/Tupperwear containers.
1-2 Baking sheets, preferably with lips on edges
Cheese Cloth
A large rubber band, twine or other string to tie
First, place cheesecloth over a bowl & tie the twine around to hold it in place. See photo.
This is where you will pour the coconut water.
To begin, cut open coconuts using a Machete or pick ax. This takes some time and a lot of muscle! Please wear protective eye wear, foot wear & gloves.
***I am not responsible for any injuries acquired while opening coconuts***
Work the machete or ax in the same direction as the coconut point. Carefully cut open the nut and immediately pour the coconut water into your cheesecloth covered bowl.
Continue this until all coconuts are emptied.
Pour your new coconut water into a pitcher or juice container & place in the fridge.
Next, take a butter knife and work the coconut meat away from the nut shell. Place the knife inbetween the meat & shell and work back and forth until all is removed. Some coconuts have a softer, slimier, egg white texture feeling skin (this is the easiest to remove but will not provide you with as much meat).
Place the meat into a separate bowl.
You will end up with this:
You will now need to remove all of the pieces of skin & nut shell that remain on the coconut meat. I find that using a vegetable peeler has worked wonders on this step!
Carefully remove all traces of skin & nut shell. Rinse in water and place in another separate bowl.
Begin by cutting down your larger coconut meat pieces and placing about 2 cups into a blender. Add 2 cups of water (add your sweetener now if you prefer) & begin pulsing for about 30-45 seconds.
Rinse your cheesecloth and place it back onto the bowl you had the coconut water in & replace the twine.
Pour your new coconut milk into the cheesecloth covered bowl.
Repeat with the remainder of your coconut meat.
Preheat your oven to 300 degrees.
Carefully remove your twine & lift all corners of the cheesecloth up and into a sack shape.
Make sure you have clean hands & begin to squeeze the milk from the meat & cheesecloth.
REALLY SQUEEZE!!!
Squeeze until no milk is left.
You may return this meat to the blender & add enough water to just cover the meat. Blend again.
Pour milk into a pitcher or juice jug.
(I prefer the reusable juice jug because the milk requires shaking prior to drinking)
Preheat your oven to 275 degrees F.
Now place your freshly shredded coconut meat on your baking pans & be sure to spread it evenly.
I used 2 pans. If the layer is too thick it will not dry evenly.
Put the pans into the oven for approximately 30-45 minutes.
Check the coconut every 10 minutes and touch to see if its drying out. Once the top layer is all dry, carefully stir the coconut with a spatula to dry the opposite side of the flakes.
Return to oven.
Remember to check after 10 more minutes.
If you do not want your coconut to be toasted, make sure you check every 5 minutes to ensure non-toasting.
If you would like it slightly toasted, leave it in longer until it reaches a nice golden brown!
Remove from oven & let cool.
Once cool, transfer your new freshly dried coconut flakes to a Zip-lock bag or a resealable Tupperware container!
***If you want to shred & dry coconut meat without making coconut milk, just slice the meat into small pieces and place it into a blender until you get the consistency & right size pieces you would like. Adding a little water will help otherwise you may get coconut butter! :)
SKINNY FIT CHICK TIP: The coconut milk will separate during sitting, so just stir, shake or re-blend the coconut milk before use!
Use coconut milk in overnight oats recipes, smoothies, cereal or just have a refreshing glass by itself!
#skinnyfitchickblog
ENJOY!
*This recipe has been designed, measured, concocted & created by ME*
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