This tropical fruit comes in many different forms: whole, shredded fresh, dried flakes, oil, water, milk, and flour. It’s all good, as long as you buy the unsweetened kind.
Preparing: If you’re starting with a whole coconut, drive the point of an ice pick, scissors blade, or corkscrew into its soft eye; drain out the water and drink or cook with it later. Put the coconut in a double layer of plastic grocery or trash bags. Go outside or wherever there is a concrete step or floor; slam the coconut into the concrete as many times as it takes to break it open. Come back into the kitchen and pry the pieces of meat out of the shell. Remove the brown skin. Chop, slice, or shred the white meat as you like.
Best cooking method: making fresh coconut milk; toasting; using in soups, braises, stir-fries, and for breading
When is it done? When lightly golden brown
This is a piece about my recent forays into making coconut yogurt. It is not the last word; many of you, at least some of you, have more experience in this than I, and I’d love to get input from you. What I can say is that I determined a couple of weeks ago to make better-than-store-bought coconut milk yogurt,...
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