View Full Version : I finally tried a young coconut today!
03-08-2006, 01:33 PM
I have to say it was a bummer. The water was yummy and there was quite a bit but there is hardly any coconut meat. It didn't taste like anything just slimy.
My coconut loving son couldn't wait to try this and he was so disappointed.
I only got about 1/4 c. of pulp out of it. Is that normal? I have so many recipes I wanted to try using it but it would take so many of them to get enough pulp from it.
So it wasn't quite like I thought it would be.
Oh well, at least the water was really good.
03-08-2006, 01:37 PM
all young coconuts are different...sometimes you get lucky, sometimes not so much. i wish there was a real way to tell from the outside what they'd be like on the inside!
03-08-2006, 01:38 PM
Most people say that when they first eat it!!! The young coconuts I buy usually have a lot of meat so it may have been just a one-time thing.
Young coconuts have their own flavor IMO. It's definitely not like processed coconut flavor!!!! However, young coconuts are SO good alone and in recipes!!! I love making smoothies with the coconut water/meat and a few frozen bananas and carob powder! Yum!
We should start a thread on favorite young coconut recipes where the coconut is the main ingredient!!!!
03-08-2006, 01:47 PM
what I know of young coconuts, is that they are fickle, just like any other fruit.
sometimes you get a good one, sometimes not.
but the ones with hardly any flesh are the youngest ones, the more flesh the older they are.
The brown coconuts have more flesh and it is much harder like what you probably are used to.
I've seen maybe 5 ot 6 young coconuts used to get enough coconut meat for a recipe, although this isn't always the case.
so, when I make something out of young coconut, and it calls for a cup of meat, I usually buy 3 or 4 young coconuts to open, and then you will have enough, usually more than you need.
as far as tleling if they are ripe, I know they should be white white, no trace of brown or pink, on the outside, they are cut to look like little tiki huts, so they are trimmed and usually in plastic wrap,
we can get them by the case and they are so yummy.
I like them, but I much prefer almonds in my recipes, or cashews, so I use alot more of the nuts, but with the prices going up, I may choose to change that.
Yes, let's start a thread about the young coconut recipes, I could use some new ones.
03-08-2006, 03:12 PM
What a coincidence I just bought my first young coconuts today, and im so mad cuz I totally let the guy take advantage of me. He sold me rotten ones I should have asked you guys for some advice on how to pick them.
They had a funny smell and the taste was horrific. Im sure the guy could tell I did not know what I was doing. At least now I know I need to buy them really white. Mine had brown spots, even one had mold when I got home
:mad: :mad: :mad: :mad:
03-08-2006, 04:07 PM
Thanks for the information. I kept wondering if it was just how that one was. I am glad to know that they all have different amounts. I have been wanting to try them for awhile but we don't have ANY places that sell them around here.
My husband had to go out of town for business and that is where he got them. So I have 2 cases to get a feel for them.
03-08-2006, 11:48 PM
Yes, it sounds like you got bad ones... I'd go back and complain! They do have to be fresh, and they do have to be refigerated to stay fresh. The plastic wrap keeps them from drying out, but it isn't enough by itself if they are not kept in the cooler.
As to the amount of meat, 1/4 cup is on the low side, but not unreasonable. I happened to be working out a whipped topping recipe last night and noted that I had gotten 4 oz. of pulp and 14 oz. of water out of the particular young coconut I was working with.
One thing you can do to extend fresh coconut, when you don't have enough of it, is to add dried coconut that you have soaked and processed. It's not as good as all fresh, but the combination is better than all dried.
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