Jeni Wright, Eric Treuille, Le Cordon Bleu

Preparing a Whole Coconut

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Before dealing with the flesh of a coconut, you need to crack open the hard shell with a hammer. The technique shown here is much the easiest way. After removing the thin brown skin that surrounds the flesh, shred or grate the flesh according to individual recipes.
  1. Pierce a metal skewer through the indentations or “eyes” in the stalk end of the husk. Drain off the juice through the holes.

  2. Crack the coconut by tapping it with a hammer all around its girth. Keep turning it around until it splits in half.

  3. Prise the flesh out of the shell by working a small knife between them. Pare away the dark outer skin with a vegetable peeler.