BM#11: Fresh scraped/shredded Coconut plays a major role in Indian cooking. It is used for making Coconut chutney, Coconut Rice, making ground masala for curries,as a garnish, for extracting Coconut Milk etc etc. Since we are all under time crunch, the optimal thing would be scraping and freezing it in a large scale. MIL taught me to freeze them into golf size balls rather than a slab cause it is much easier to thaw these smaller portions.
- To cut open the coconut you need a heavy (iron) rod and another heavy rod with a sharp hook at one end ( like in the picture) to pry the flesh from the shell.
- To crack the coconut, hold it in your left hand and smack it in the center to cause a fissure. Rotate and repeat to create a hairline fissure all around it.
- Don't discard the water.
- Filter the water and drink it as is.Don't waste it. It tastes heavenly and it also cools the body. Perfect drink for summertime! From this coconut I got nearly 2 cups. Lucky day and I felt blessed!
- Now use the rod with a hook to put deep cuts into the flesh of the coconut all the way down the shell.
- Seperate the coconut pieces from the shell by giving a little nudge from underneath the flesh. Some brute strength is needed!
- The brown rind on the underside of the coconut is edible. So most of the times I leave it. Wash the pieces and pulse in a food processor.
- Optionally the rind can be peeled or shaved to yield a much whiter coconut flakes, if desired.
- Make small golf-sized balls and line in a box.
- Freeze immediately.It stays fresh for upto 2-3 months. Usually it doesn't last that long in my house as I use coconut in everyday cooking.
- Frozen coconuts in shapes of balls are much easier to seperate and thaw.
- Pick coconuts with shells that are light brown in color. The darker the shells the older they are.
- Shake the coconut to make sure there is water in it. Presence of water is an indication that the insides aren't spoiled.