Cracking the Mysteries of the Coconut

Coconuts are widely used in many world cuisines, including African, Brazilian, Asian, and Indian. “Fresh” coconuts in North America mean the brown hairy ones with hard shells sold in the produce section. In Ghana they call those “dried,” and when they say “fresh” coconut they mean the literally fresh green ones right off the trees, often sold with the tops whacked off with a machete right in front of you. Those coconuts are soft and gelatinous inside, and you can drink the coconut water right out of them, scooping the meat up with a spoon or a piece of shell.