COCONUTS FROM THE TREE

COCONUT FLOUR

TOASTED COCONUT

Drill hole.

Split with machete.

Split coconut.

Preparation time: 20 minutes

Yield: 2 to 3-cups of coconut water depending on age of the coconut

           2-3 cups of coconut meat depending on the age of the coconut

1 coconut in green or brown husk

(If you purchase a coconut in the shell.  The instructions are the same as the ripe coconut in the husk.)

Drill a hole in the bottom of the coconut.  Place in a pitcher and drill another hole in the top.  Drain the coconut.  Strain the coconut water to remove any husk particles.  Serve as is or sweeten with stevia. 

Use a machete or hatchet to cut the husk open into halves or quarters.  If the husk is brown and hard it will bounce.  Cut the husk with the machete close to the handle.  The knife will wedge into the husk, and then keep hitting the coconut on a hard surface until it splits. 

If the coconut is green, the jelly like meat can easily be spooned out. 

If the coconut is brown and older, the meat has thickened and is firm.  There will be less coconut water in an older coconut.  Zap in the microwave for 5 minutes and cool.  Remove the meat by wedging a paring knife between the shell and the meat. 

Shreded coconut.  

Cut into slices and eat the coconut raw or grate for toasting.

If desired, toast in a 250-degree oven on a baking sheet stirring often until toasted and dry. 

Dehydrate the coconut following the instructions of your dehydrator. Blenderize to make coconut flour.