What is coconut

Shake coconut slightly and listen: In good fruit, water should splash. Than it is more, the younger and tender coconut. The absence of juice says that there may be cracks in the shell, and mold and dirt can get inside.

Look at the eyes – three dark round depressions on the top of the coconut. This is the most subtle place on the shell, it is easier to determine whether the fruit is not spoiled. Eyes should be without damage, smooth color, without traces of rot and mold.

Inspect the whole surface of coconut. It should not be cracks and wet spots.

Of the two coconuts of the same size, choose the one that seems harder. Most likely, he has a more juicy flesh.

How to clean coconut

1. Drain water

To not sprinkle all the kitchen, pre-remove coconut juice. To do this, find the most soft eye. Usually he is slightly larger and round of the rest. Protect this eye with a thin strong knife, scolding, sealer or thick nail. If the shell is too hard, help yourself with a hammer.

Personnel: American Express / YouTube

Now you can insert the straw in the hole and just drink coconut water. She quenches thirst well and contains Hypoglycemic and Antioxidant Potential of Coconut Water in Experimental Diabetes Antioxidants.

Water can be merged by turning the nut over the mission, strain and use for cooking smoothies, cocktails and other beverages.

2. Open Coconut

Now split the shell in any way convenient to you. You can neatly cut it with hacksaw to then use for crafts. For example, you can pour into empty shells wax and make candles.

If this part of the coconut is not useful to you, just shove the nut into a tight bag and with force hit them about the wall or another solid surface.

Frames: For Precious Life / YouTube

In one of the articles, Edu Technophobia gathered four more simple ways to open coconut.

3. Separate the flesh

If the coconut is not too hard, just swipe, a table with a table with a table knife or scolding between the flepe and shell. Try to push the tool as closest to separate the flesh with one big piece.

Frames: Tasty Food by Mitu / YouTube

From more solid fruits it is more convenient to carefully cut down small pieces with a sharp knife.

Disappropriate coco. Remove for 10 minutes in the oven preheated to 180 ° C or boil 5 minutes in boiling water. From the temperature difference, the inside will be softer and will move much easier. You will get the same effect, leaving open coconut in the freezer at night and then exhausting it.

If you wish, remove a thin brown eyelet with a moonlife or knife.

What to cook from coconut

Fresh coconut pulp and juice can be used simply. But if the pure taste of this fetus does not attract you, try the following recipes.

Coconut milk and cream

Coconut milk and cream can be prepared many dishes: gentle soups, useful desserts, spicy curry, cocktails and even cheese. Or just add these components into the usual porridge or coffee – the taste will be much brighter.

Ingredients

• Flesh 1 fresh coconut;
• 100 or 700 ml of water;
• Fiscal syrup – optional;
• Vanilla extract – optional.

Cooking

Cut the coconut pulp into small pieces and place a kitchen combine in the bowl. Pour 100 ml of water (to prepare cream) or 700 ml (for milk).

Grind Walnut Water 2-3 minutes before a homogeneous cream mass. Flip the mixture to a clean kitchen towel or several layers of gauze and peel all the liquid.

In milk, please add a bit of a pine syrup and vanilla extract.

To thicken cream, leave them overnight in the refrigerator and run the separated water. Both products are stored 3-4 days.

Coconut oil

Coconut oil is especially well suited for vegan baking and Asian dishes. But you can apply it for more unexpected purposes. For example, like natural cosmetics or facilities for furniture.

Ingredients

• Flesh 1 fresh coconut;
• 330 ml of water.

Cooking

Coconut pulp in small pieces, put in the bowl of the kitchen combine and pour water. Grind 1-2 minutes before homogeneity. Straighten the mixture through several layers of gauze and press well.

Pour the resulting fluid into a saucepan or a small pan with a thick bottom and put on a weak fire. Boil coconut milk for 1-2 hours, interferent. Remove the spoon formed solid brown lumps. When all the water evaporates and the oil will become transparent, remove the saucepan from the fire.

Slightly cooled product Filter to get rid of small solid particles, and break into a clean bank. In the refrigerator, the oil can be stored for 8-10 months.

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Coconut chips and flour

Home coconut and flour can be made from the pomace left over from the preparation of the milk, or whole pieces of flesh. Use them for desserts, such as meringue, biscuits and sweets.

Ingredients

• The pulp or fresh coconut bagasse 1.

Cooking

Preheat oven to 70 ° C. Large chunks of flesh clean from the dark skin and rub on a grater. Put the chopped coconut cake or a thin even layer on a baking tray and store it in a preheated oven.

Dry shaving 40-60 minutes, stirring occasionally. It should be completely dry and brittle but not to fry.

To prepare a meal, turn chilled chips into a fine powder using a coffee grinder. Both products are stored in an airtight container up to 6 months.

coconut rice

Fragrant Basmati and crumbly with walnut pieces and spices would be a good garnish for Indian cuisine.

Ingredients

• ½ bulbs;
• 1 clove of garlic;
• 50 g of fresh coconut pulp;
• 3 tablespoons or melted coconut oil;
• salt and cayenne pepper – to taste;
• 400 g of Basmati rice;
• 500 ml of coconut water;
• 400 ml of water;
• 3 grain of cardamom;
• 5 clove buds;
• 1 cinnamon stick;
• 1 teaspoon peanut or sesame seeds;
• 1 green onion pen.

Cooking

Peel and finely chop the onion and garlic. Grate the coconut on a large grater. Heat the oil in a frying pan and fry onions simmered for 7-8 minutes until soft. Add the garlic, salt and pepper and cook for another minute.

Stir in the rice pan and mix well to evenly coat it with oil. Fry the rice for 2-3 minutes. Pour into the pan, coconut and plain water, add grated coconut and spices. All mix and increase the flame.

Bring the mixture to the boil, then cover and simmer cook 15 minutes. Remove the pan from the heat and leave the dish, covered for another 10 minutes. Whisk the rice with a fork and sprinkle with nuts or sesame seeds and finely chopped green onions.

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Smoothies with carrots and mangoes

Bright drink, full of vitamins, it turns out hearty and moderately sweet, and coconut water gives him a thin nut taste.

Ingredients

• 1 avocado;
• 1 medium carrot;
• 150 g of fresh or frozen strawberries;
• 150 g of canned or frozen mango;
• 360 ml of coconut water;
• 1 teaspoon honey;
• Mint – optional;
• Coconut chips – optional.

Cooking

Clean and arbitrarily cut avocado and carrots. Place the pieces in the bowl of the blender, add strawberries and mango, pour coconut water. Grind the ingredients to a homogeneous, smooth mass. Add honey and mix. Boil smoothies into glasses and, at will, decorate mint and coconut chips.

Salad with coconut and movies

Light and useful vegetable salad with crispy seeds and fresh refueling from mint and yogurt.

Ingredients

• 90 g movie;
• 50 g of meakty fresh coconut;
• 1 small cucumber;
• 1-2 twigs of mint;
• 50 g of natural yogurt;
• 1 tablespoon of olive oil;
• salt to taste;
• 120 g of a mixture of salad leaves;
• 2 tablespoons of peeled sunflower seeds.

Cooking

Movie Rinse and Fill 250 ml of Cold Water. Bring on medium heat to a boil, reduce the heating and cook under the lid for 15 minutes. Then the croup is cool.

Coconut pulp with thin stripes with a vegetable manicist. Cucumber Get rid of the peel and finish small cubes.

Mint finely norbeta. Mix the greens with yogurt and olive oil, spray to taste.

Couple movies with cucumber, salad leaves and coconut. Pour the combination of yoghurt refueling, mix and sprinkle with seeds.

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Pudding from coconut

Gentle and simple dessert without adding sugar and adults, and children.

Ingredients

• 85 g of flesh of fresh coconut;
• 60 ml of coconut water;
• 1 teaspoon of vanilla extract;
• 1 teaspoon honey;
• 1 pinch of salt;
• 1 tablespoon of coconut chips;
• 2-3 raspberry or strawberry berries.

Cooking

Place the coconut pulsed meat, water and vanilla extract. Whip everything into a homogeneous cream mass 1-2 minutes. Add honey and salt, mix well.

Lay out pudding in cups and remove in the fridge for 1 hour. Decorate the dessert with coconut chips and berries.

Alcoholic cocktail "Mimosa" with coconut water

Refreshing tropical version of the popular sparkling cocktail is preparing literally in a couple of minutes.

Ingredients

• 2-3 berries of strawberries;
• 3-4 ice cubes;
• 80 ml of coconut water;
• 100 ml champagne.

Cooking

Cut the berries with slices and pour them into a high glass. Add a lot and cooled coconut water. Carefully pour champagne into a glass. Mix the cocktail slightly and immediately serve.