There's nothing more wonderful than finding a new ingredient and exploring its potential. I remember doing that with garlic when I was young, and truffles more recently. Now, I'm loving young coconuts. I get them at Whole Foods.
There's a good video at this site on how to open them. I'd note, though, that in the last step where you spin the knife around, you should put your hand low on the coconut, in case the knife slips. But it's easier than it looks.
And what is inside is very worth it. The coconut meat is softer than you expect (the coconut meat you usually see if from older coconuts, and often dried). But it's not the meat I'm after. It's the coconut water. It's also not what you'd expect from watching Gilligan's Island. It's not coconut milk; that's made from the meat. The water is pure (so much so that it was used by doctors in World War II for I.V. fluid), and full of electrolytes. It's also delicious. I'd drink it everyday if I could.
Next, I'm tackling older coconuts. And, no, I promise not to make any "tougher nut to crack jokes." But I am a little intimidated by them...
Update: Here is an interesting website about young coconut water. It overpromises, of course, but it's nutritious stuff. But the water is old coconut--bleh. Not good.
Posted by David at March 4, 2005 04:46 PM