Can someone help me with de-meating a coconut?

[hunny99]

I am trying an Asian dumpling version of Sarma's samosas. Getting the meat out of the coconut was the most labor intensive process. I broke a sweat! I did not use Thai coconuts just he regualar brown things from WF's. Please help!

Hunny

[Blissed]

so, definitely, next time, use the white, young coconuts - I use a chef's knife or butcher knife [something with some heft - like the one in my right hand in the photo], and give around the top point, five good wacks in a pentagon shape, then use the handle-end of the knife to gently pry this open

Pour off the liquid, through a strainer of sort usually, into a container to save it for use or for later.

Then, use a large spoon, turned with the scoop portion facing you, placing it at the edge between the shell and the meat, and slide it down the inside to the bottom, middle, over and over until you've separated all of the meat from the inside of the shell, then scoop out. You'll then want to take a knife and trim of any hard shell remnants so that all you have left is meat. You can also place the meat in a bowl of purified water to rinse off any little shards. Otherwise, it is ready to use, or slice into noodles.

With the young coconuts, sometimes the meat will be jelly like - this is better for smoothies or pudding. You'll want the firmer ones for noodles. Oh, and if the inside is purple, it's no good - throw it out [though if it's just beginning to turn, you can probably still use the liquid - I have several times without problems].

Hope that helps!

[VeggieMel]

I'd be interested in knowing how to de-meat brown coconuts, as well. I use young coconuts a lot, but from time to time, I'd like to use brown ones, especially since an organic farmstand nearby has them at a reasonable price right now. I know a good way to open brown coconuts: Raise the coconut up in the air above your head as high as possible and let it fall onto a hard surface like concrete (this is after you've taken out the water, of course). It should crack right open in a half. You may need to do it more than once. So opening a brown coconut is easy, but getting the meat from the husk is still a mystery to me. There must be a way!

[maui_butterfly]

you're talking to someone who has a machete on her christmas list...

they make a product for this! http://www.kokonutpacific.com.au/OilSales/ProductInfo/Universal%20Coconu.htm?Key=49

[justinesmith]

I've never been able to get the meat out of a brown one.... threw one over the balconey once out of frustration though...... even in pieces I couldn't remove that meat. LOL!! http://i269.photobucket.com/albums/jj45/justinesmith_2007/hilarious-4.gif I am a fan of the young coconut though.... Good luck! :D

[hunny99]

Thanks to everyone for the quick responses. I got out as much as I could and now I have my somosa "wrappers" in the deydrator. I didn't see any Thai coconuts at WF's. I will call them to see if the can order some. Thanks again.

Hunny

[subbacultcha]

I can't get young coconuts either, so here's what I do with the brown ones:

1. Hammer a clean nail into the three hole on the top of the coconut, this is fairly easy as they are the weakest points. Turn the coconut upside down in a glass and drain the liquid.
2. wrap it up in an old tea towel or similar and whack it, hard, several times in the same place (persevere!) until it cracks open. You can then whack the pieces a couple more times to break it up a bit more.
3. Get a blunt knife or fairly flat spoon and dig it between the outer and inner shells of a piece of coconut, at the edge.
4. It should then be fairly easy to prise out the pieces in this way, then when I have got all the pieces out with the inner shell still on, I use a vegetable peeler to peel the inner shell off.

[raw_danceruk]

I cut myself trying to get the meat out the brown ones the first time

now I just use a corkscrew, drain the water

then I take it outside and smash it about 8 times against a wall. the meat comes completly away :o without cutting yourself to shreds!

then just grate up the coconut meat..or just eat it !!

[spicyfull]

Enjoy the kill....the meat is worth it..........

[WannaBraw]

I only crack open the top pour the water out, and scoop out the meat with a $2 plastic icecream scoop I bought at Ikea.


Ellyn

[jenniem]

I use the back of a cleaver (never been used on meat!) to open the coconut. I hold the coconut in one hand so that the lines on it go from the base of my thumb to the base of my little finger.

Then I use the cleaver to bash the coconut turning it each time I hit it. Eventually, usually after 6-12 times, it will fall in half.

Then I get a smaller sturdier knife. One with a thick blade that is not very flexible. This is hard to explain but I'll do my best. I take one of the coconut halves and near the edge where it had been broken I put the knife in at around a 90 degree angle to the edge. Not a big cut. Only about 3/4" long. Then around 1/4-1/2 an inch from that I make another cut only this time I don't remove the blade. I twist it. The section of coconut pops out.

I do this all the way around the coconut until I have it all out. It takes me about 5 minutes to process a whole mature coconut.

If this is not clear I'll post some photos somewhere down the track!

xoxoxo

[jacsam]

I'm loving everyones ideas and experience. I bought 4 baby coconuts and have only used two because it was such a process. Thanks!!!

[raweater]

I am trying an Asian dumpling version of Sarma's samosas. Getting the meat out of the coconut was the most labor intensive process. I broke a sweat! I did not use Thai coconuts just he regualar brown things from WF's. Please help!

Hunny

You cannot use mature coconuts for these recipes, they must be the young ones. The recipe will not work at all with mature coconut, better do something else with it.

[raweater]

How did they come out? I highly doubt you can get the proper result with mature coconuts, they are not the same rexture at all.