Serves: 5
Total Calories: 432
METHOD 1
1. Pierce the 3 "eyes" at the top of the coconut with an ice-pick, the top of the coconut with an ice-pick, the tip of a sturdy, sharp knife (don't break the knife), or lean screwdriver that you use for no other purpose. Collect all the coconut water in a cup. (Skip this step if you do not want to save the water.)
2. Working outside the house, place the coconut on a clean concrete block or wooden cutting board. While holding it with one hand, tap the coconut lightly on all sides with a hammer to dislodge the insides for the hard brown shell.
3. Then carefully hit the shell a bit harder with a hammer and crack it open. The hard shell should separate from the coconut. (It may fly off the board, but won't go far.) If it does not, break the coconut into smaller pieces and very carefully, with the tip of a well-rounded blunt knife, pry off the shell.
METHOD 2
1. Pierce the 3 "eyes" as you would in Method 1 and collect all the coconut water in a cup.
2. Preheat the oven to 400°F and put the coconut in it until the shell cracks open, 10 to 15 minutes. Remove from the oven, wait until it is cool enough to handle, and tap lightly all around to release the coconut from its shell.
3. Then carefully hit the shell with a hammer and crack it open. The hard shell should separate from the coconut. If it does not, break the coconut in smaller pieces and very carefully, with the tip of a well-rounded blunt knife, pry off the shell.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Shelling a Coconut recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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