Young coconut questions

[ab_raw]

Ok, I finally am able to easily open those coconuts thanks to this youtube video:
http://www.youtube.com/watch?v=THEdI_gSNQ4

So my question is what is the best way to get out the meat?
What do you do with the meat?
And how do you store it?

thanks!
Anita

[StarFire]

rubber spatula or spoon will take out the young coconut meat very easily...

if it's an older coconut you have to fight with it a bit!! ;) But it WIll come out eventually!

cococnut meat can be VERY easily frozen and stored that way if you are not going to use it right away...

what do you do with it :eek: ??
make raw ice cream
add it to your smoothies
make raw pies
make raw puddings
make raw cookies
make spring roll wraps for Vietnamese or Thai Spring rolls
make wraps for raw burritos
make noodles
use it as a base for sauces to mix with veggies
and... my favorite use of all..

just eat it just like it is... yummmmmmm!!!!

Young coconut meat is some of the most versatile raw food around!!
RAWK on... experiment and enjoy!!

http://i149.photobucket.com/albums/s43/FireStar_830/ththliloandstitchhug.gif

[Riiiya]

i loooooooooooooooooooooooooove themmmmmmmmmmm!!! i gotta check out the video (i'm at work now) i usually just stick in a knife and make a hole for the straw to drink it :) then crush it with my exercise weights lol and spoon the flesh out of it! brr almost makes me feel violent!

[ab_raw]

make raw ice cream
add it to your smoothies
make raw pies
make raw puddings
make raw cookies
make spring roll wraps for Vietnamese or Thai Spring rolls
make wraps for raw burritos
make noodles
use it as a base for sauces to mix with veggies
and... my favorite use of all..




Spring Roll wraps eh? Do you have a recipe or can you point me towards one?
Coconut cream pie is possibility too...Mmmmmm
Thanks for all the ideas!

[Riiiya]

p.s. i heard though that young coconuts are dipped into some chemicals to ..keep them white? i will try to find that article- it was pretty disturbing :(

[hootiehoo]

What's the nutritional data for coconut meat? Is it high in fat like coconut oil? Protein?

[Morn]

I usually put the meat and the milk in smoothies. Or there is a cool recipe I just tried that is really awesome but you will have to work on saving the meat for a while to get enough to make noodles out of them.

Spicy Peanut Coconut Noodles:
By Sarma Melngailis
Posted on GreenChefs here

Peanuts are technically a legume, although you wouldn't necessarily think so considering someone misleadingly named them "peanuts." Make sure you get really fresh, organically grown peanuts. Some debate persists about peanuts having toxicity, but it seems this may be from peanuts that are too old; at any rate, most toxins and other undesirables are washed away in the soaking process. However, if you don't feel comfortable eating peanuts, try this with cashews.

"One of our chefs, Amanda, helped us turn this idea into a really great, flavorful dish. The flesh of young Thai coconuts makes perfect noodles -- although they are soft, they do not stick together and are as easy or easier to eat then regular starchy noodles."

Serves 4

For the spiced peanuts:
1 1/2 cups raw peanuts, coarsely chopped and soaked 4 hours or more
1/4 cup raw honey
2 teaspoons ground chili pepper
1/2 teaspoon sea salt

Drain and dry the peanuts and toss them in a medium bowl with the honey, chili pepper, and salt until well coated. Spread them in one layer on a Teflex-lined dehydrator tray and dehydrate at 115F for 1 to 2 days, until crunchy.


For the peanut sauce:
1/2 cup coconut meat
1 cup coconut water
2 cups peanuts, soaked 4 hours or more
1/4 cup nama shoyu
1 cup chopped ginger
1/2 cup galangal
3/4 cup raw almond butter
2 small red chili peppers, seeds optional
1/2 to 1 cup filtered water
3 tablespoons maple syrup
1/2 cup lime juice

In a high-speed blender, blend all the sauce ingredients except the lime juice until smooth. If using right away, add the lime juice and blend further to combine. If not, store the sauce in a covered container in the refrigerator for up to 2 days. Before serving, bring to room temperature and thoroughly stir or blend in the lime juice to thin it out again.


For serving:
2 cups coconut noodles, from about 4 coconuts
1 cup julienned jicama
1 cup julienned green papaya (or green mango)
1 cup julienned bok choy
1 cup julienned French radishes
2 green onions, white and 1 inch green, thinly sliced on a bias
1 large handful cilantro
1 small handful Thai basil
1 tablespoon finely minced red chili pepper
Coarse sea salt
2 tablespoons sesame oil
2 tablespoons nama shoyu
2 limes, cut in half

In a large bowl, add the coconut noodles, jicama, green papaya, and the peanut sauce and toss to coat well. Add the bok choy, radishes, green onions, cilantro, half of the basil, half of the red chile, a sprinkle of salt, and gently toss. Divide among 3 serving plates and sprinkle with the spiced peanuts and the remaining basil and chili. Drizzle the sesame oil and nama shoyu on the plate around the noodles and garnish with the lime halves (which should be squeezed over the noodles just before eating)..

[jules88]

So are young coconuts the ones that are about the size of a softball, but coconut shaped? How do I know if they are young? I really want to try one, but not sure if the are the "young coconuts". The sign at the store I go to does not say coconut. Any help would be appreciated.

[ab_raw]

So are young coconuts the ones that are about the size of a softball, but coconut shaped? How do I know if they are young? I really want to try one, but not sure if the are the "young coconuts". The sign at the store I go to does not say coconut. Any help would be appreciated.

Watch the video that is in my first post above. That is what the young coconuts look like, they are white with a kind of pointed top.

[jules88]

Where does one get one of the young coconuts? Our grocery stores don't carry those. I have only seen the fuzzy brown ones.

[willow]

I would like to know also, where you find them. I live in the boonies, so that is probably why:(

[ab_raw]

I never even knew they existed before. But now I see them everywhere. All the major grocery stores seem to carry them in the produce section. At least they do around here, I'm in Canada, so maybe different here.

[lori ann]

Hello,

I will answer a couple of questions-I use this grapefruit tool from pampered chef-it works so well. A recipe that I love is called creamscicle in a glass.
2 oranges peeled-1/2 water from young coconut-meat of one young coconut-1/2 teaspoon vanilla extract-1/4 cup raw agave necture-tray of ice cubes-process all in blender except ice cubes-add in after other ingredients are blended-yum.

[ab_raw]

Hello,

I will answer a couple of questions-I use this grapefruit tool from pampered chef-it works so well. A recipe that I love is called creamscicle in a glass.
2 oranges peeled-1/2 water from young coconut-meat of one young coconut-1/2 teaspoon vanilla extract-1/4 cup raw agave necture-tray of ice cubes-process all in blender except ice cubes-add in after other ingredients are blended-yum.

Oh Yum! I'm trying that for sure! Thanks for sharing the recipe.
Anita