Whole Coconuts – the lighter the outer covering, the younger the coconut.
Daunted by the thought of opening a fresh coconut? Worried you may chop your hand off? Fear no more friends, it’s not as difficult as you may think! In the below video I share tips and tricks for opening a coconut and the different tools you can use to prepare fresh coconut for your favorite dishes.
Coconut is a ubiquitous ingredient in many Viet dishes but some folks are really reluctant to use fresh ones opting for the frozen kind instead. The frozen variety is super convenient but when I have the time, I like to use fresh coconut. I love the aroma of freshly shredded coconut and cannot resist snacking on the fresh coconut meat when preparing it. If they’re on sale, I’ll buy 4 or 5, prep and freeze them. If sealed in an air-tight container or food storage bag, they’re good for up to 6 months. I hope you’ll give these techniques a try and share your feedback!
Below are some recipes which are awesome with fresh coconut.
Sweet Rice Flakes with Coconut (Com Dep Tron Dua)
Sweet Fillings for Desserts and Pastries: Mung Bean and Coconut
Avocado Smoothie (Sinh To Bo)
Tapioca and Mung Bean Cake (Banh Xu Xe/Banh Phu The)
This hand tool creates two different shreds and is an easy way to enjoy fresh coconut without having to remove the meat from the shell!
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