Okay, I’ll admit it. I was a little spoiled.
When we were first introduced to young Thai coconuts, I lived near a little market where the clerks would crack my coconuts for me.
Of course, this meant I was lazy about learning to do it for myself. It looked difficult and dangerous–until I had no choice.
I signed up for a raw food class with Chef Jenny from 118 Degrees, a raw food restaurant in Costa Mesa, California. All the students, including me, were thrilled when we came into class and found a coconut waiting for each of us. We were thrilled until Chef Jenny announced that we’d all be cracking our own coconuts before the end of the day.
Somehow we all managed. The trick is to use a sharp, high-quality cleaver (with one piece of stainless steel making up the blade and extending into the handle) and keep your non-chopping hand out of the way. (Low quality cleavers have been known to break, sending the blade flying, after going through a few dozen coconuts.) There are dozens of videos online showing you how to do it.
Benefits of Young Thai Coconuts (including the water and meat)
- High in electrolytes that keep you hydrated and recharge your energy like a natural sports drink
- High in lauric acid, which is antiviral, antifungal, and antibacterial, and has been shown to boost immunity
- Easy to use in raw food recipes, like smoothies, yogurt, crackers, and desserts
I usually buy coconuts with the intention of using them in recipes, but they’re so good, my girls and I polish them off before I get can get creative with them. If your local stores don’t carry the coconuts, try health food stores, Asian markets or Mexican/Latin markets.
And if your coconut is slightly pink or purple inside, trash it. You can usually tell if this will be a problem by inspecting the white husk for any discoloration.
Live the difference!