How to Open a Coconut Quickly and Easily into Two Halves
Forget about piercing the eyes of the coconut. Forget about wrapping it in a towel and whacking with a hammer. It's just time consuming and you may end up with a ton of small fragments. Here's how the experts do it:
You will need a cleaver (big knife) and bowl.
Hold the coconut over a bowl in the palm of your hand facing upwards
Whack the coconut with the back of the cleaver a few times all around the centre, rotating it a few times, until it cracks open cleanly into two halves
Catch the juice in the bowl as it drains
You can then scoop out the flesh using a tool like the Coconut Tool
How to Make Pro-biotic Coconut Water Kefir
To create a wonderful fizzy, sour, champagne-like drink, teaming with beneficial microflora, add a packet of Kefir Starter to coconut water and leave to ferment in a glass preserve jar. Kefir contains many nutrients, including Vitamins A, D, K, B2 and B12, plus the minerals calcium and magnesium, amino acids and enzymes.
Preparation: Use one packet per litre of coconut water and leave to ferment in a glass preserve jar at around 24 degrees C for 36 hours. A small amount saved from each batch can be used to make a new batch and so on, up to seven times. We recommend using with La Maison Organic Coconut Water or any other coconut water that has no added acids. Better still, use fresh green coconuts.
How to Choose Coconut Water
Coconut water is becoming extremely popular right now. New coconut water brands seem to be popping up everywhere and they'll sometimes send us samples to see if we’ll stock their brand, but only a certain few make it into the Coconutty warehouse. Here’s why:
Firstly, your choice to drink any coconut water certainly beats drinking any sweetened manufactured sports drink.
What to look for in coconut water?
1 - Is it pure? It’s surprising how many coconut water brands have added acids or sulphates – even those with a "100% Pure" label on the front. This is because adding acids keeps the water looking clear and adds to the shelf life. (If you take a real fresh green coconut and pour the water out, it has a slight tint - which is perfectly natural.)
2 -The type of coconuts used. The coconuts we see in the supermarkets are mature nuts - picked at about 12-13 months from the tree. Younger coconuts of around 8-9 months tend to hold more and better-tasting water. This is because the coconut flesh is still at the 'jelly' stage. Coconut water at 8-9 months is at optimum levels of electrolytes, vitamins, aminos and antioxidants. Some brands use coconuts of 6 months or younger and are therefore watery with little taste at all.
3 – Is it a branding exercise? In the coconut water world celebrity endorsements abound – A-listers, baseball players, pop stars are all being enticed in by the big brands for marketing purposes. Is your money going on the coconut water or on the celebrities? Do they spend their takings on marketing rather than producing better and organic?
4 – Is it canned, bottled or tetra pak? Given the options, we think that Aseptic Tetra Pak is the best housing of coconut water available, outside of the actual nut. The sophisticated layering preserves taste and freshness. It’s also BPA-free, recycles and crushes flat in land-fill if not recycled, taking up one eighth of the space of bottles.
5 – Is it organic? Organic certification requires annual inspections to check for GMO-free and pesticide-free. Coconut water comes from coconut farms (which play an important role in the economies of tropical nations). Some coconut farms use organic growing methods and some do not. An Organic certifying body will only approve a coconut farm after carrying out inspections and only when strict criteria are met regarding growing, harvesting, production and storage.
Check out our recommended coconut water here