Refreshing drink that also provides its own dessert. This beverage complements Vietnamese Pepper Crab. There are two types of coconut in the market. The mature brown hairy ball coconut that has been extracted from a large husk, and the young coconut that has been shaped into a white triangular domed cylinder.
4 coconuts, tops removed to expose coconut meat
Chill coconuts for at least one hour. Near icy-cold is best.
Open and remove cap of coconut (see note.) Insert straw. Enjoy the drink!
When you are done drinking it, use spoon to dig out the white meat that hangs to the wall of the shell, or chop crack open shell.
original recipe yield: 4 Servings
NOTE On Opening a Young Coconut Young coconuts in the market have been shaped to a whitish triangular domed cylinder. Insert small short knife and find shell. Turn coconut, cutting off the triangular dome. Remove dome to show white meat. This can be pierced with the end of a straw.
On Opening a Mature Brown Coconut Find the softest of the 3 indentations at the top of the coconut by pressing with a knife end. Push through one and carve out the circle. Pass straw through and enjoy. If your coconut has an off-taste, then it is too ripe to enjoy the juice. You can still peel it and the flesh will usually taste quite good. When drained, you can crack it with a mallet or as I've done in Hawaii spin crack it. Find a hard, solid surface, such as a driveway or sidewalk. Grab the coconut with two hands, one at each end. Throw it up in the air with a reverse spin. When the nut hits the ground it fractures in the middle.