Coconuts are fruits of the coco palm, a tree found in tropical climates throughout the world. Coconuts have a high commercial value due to the coveted oil extracted from the coco palm kernels found within the fruit. Almost every part of a coco palm-fronds, trunk and husk-is useful. A coco palm's hollowed-out nutshells, for instance, are widely used as cups, ladles and bowls. Add this to my Recipe Box.
Instructions
1. Purchase or pick a relatively unripe coconut. It will look somewhat brownish and feel a bit soft.
2. Decide how you intend to use the coconut. If you want to use it as a shallow bowl, cut the coconut in half with a sharp knife or small saw. If you want to use it as a deep cup, then only cut 1/4 off the top of the coconut.
3. Pour out the clear or whitish milk within the coconut. You can either discard it, or, better yet, save it in your refrigerator for drinks and recipes.
4. Put the cut coconut shell aside unrefrigerated for anywhere from a few days to a couple of weeks until the white meat inside hardens.
5. Confirm that the inside is hardened then use a knife and spoon to scrape out the dried, white meat within.
6. Wash the coconut thoroughly and use as a bowl or cup.
Tags: coco palm, white meat