Opening and Storage

New & easy method

• Drain all the juice from the Coconut by piercing an eye with a skewer (only one of the eyes is soft).
• Place the coconut in a hot oven (180°C) for approximately 10 minutes, or until the shell cracks.
• Carefully remove the hot coconut from the oven and a crack should have formed. Prise apart the crack with a knife to open.
  If a crack has not formed, use a heavy utensil to firmly tap the centre of the shell to open.
• The coconut meat should now lift out easily with the blade of a knife.
• Now plunge the white meat into a dish of cold water for a few minutes to prevent it from cooking.

Storage

When opened the coconut should be kept in the refrigerator for ultimate freshness.

A coconut can be kept for at least a month without being opened but when the shell has been cracked the coconut flesh should be stored in an airtight container in the refrigerator and be eaten within two days.

Extreme temperature changes will cause the coconut to crack by itself.

Quick and traditional method

• Hold coconut in the palm of your hand with the eyes of the coconut facing towards your fingers.
• This should be done over a bowl if you wish to retain the juice of the coconut.
• With a hammer or heavy utensil tap firmly the equator of the coconut while turning the coconut in your hand.
• Continue this procedure until the coconut is cracked down the centre.

Cocosplit

The Cocosplit nutcracker is a new device which is designed to enable the nut to be split with one firm blow from a large hammer. For further information on the device, video demonstrations and purchasing options, please visit www.cocosplit.com.