How to open the green coconut
Method 1:
We can use a knife to cut across, first from the bottom of the coconut a few centimeters across the knife to cut the cut surface to find the coconut holes with chopsticks to poke directly, and then use a straw directly into the hole can be.
Method 2:
There are also coconut openers on the market, which can be used like a drill to hit the inside of the coconut green. First of all, we hold the coconut steady, and then insert the coconut opener into the coconut surface, inserted steadily after a few rotations left and right to let the coconut open a small mouth, and then pull out the coconut opener, poke the scum pipe to poke out the scum in the coconut opener and then insert the straw can be.
Method 3:
You can use chewing gum twisted into a pointed drill, because the gum is a "non-Newtonian fluid" the greater the external force will make the speed of the faster, itself will be the more hard, so it will be able to break open the coconut shell at once.
Method 4:
You can prepare a sharp knife along the top of the coconut green fiber knife cut down, see the coconut above the three holes, the different shapes of the holes in the surface with a knife to scrape open, take the straw inserted you can enjoy the coconut milk.
How to pick green coconut
You can look at the color of the coconut peel. Look carefully at the coconut's rind, if the rind color is green, it means that the coconut is more tender and the taste will be better.
You can also listen to the sound. Shake the coconut and listen to the sound of the coconut, if the sound is very loud, it means that the coconut is more juicy.
You can also weigh the coconut. Weigh the coconut with your hand, heavier coconuts will be better and juicier.
Observing the end of the coconut is also a good way to pick a green coconut. If the color of the end of the coconut is white, it means that the coconut is relatively fresh, if it is brown, it means that the coconut has been put for a period of time. Coconut green, also known as green coconut, has a creamy flavor to its flesh and is more suitable for coconut jelly and coconut chicken soup than old coconut.
How to distinguish between coconut and coconut green
Appearance, maturity and use are different.
Let's start with the stages and main uses of coconut,
Coconut green state, characterized by the skin is completely lime green, shaking up a lot of water. Green time is to drink coconut water, in fact, the maturation process of coconut is the internal liquid endosperm more and more about less, why coconut to have this preparation? Although there is water all around, without a little preparation, it becomes salty. With all this water, the coconut can develop properly.
As the seeds mature, the liquid inside the coconut will gradually decrease, and the white coconut meat will become thicker and harder. Until one day the coconut turns yellowish-green, at which point the coconut water is no longer good, small in quantity and not sweet.
Those coconuts that turn completely yellow are no good for coconut water. Eat coconut mush and coconut oil when fully ripe. Getting the coconut meat out of it and rubbing it into the mush is delicious with dessert. You can also toast it into dry coconut flakes.
Of course, the most important use of coconut meat is to extract the oil, to be precise, boiled, rubbed into the coconut paste and then add water to cook on the fire until the oil separates out, a bit like boiling lard. The coconut oil you get is ready for cooking.
This is not over, there is another stage is that the embryo inside the coconut is able to grow, grow into a marshmallow like a big ball, that is the young coconut, eating taste is still quite good, sweet and refreshing.
Well, if you haven't eaten coconuts at this time, then you can plant them, and if the conditions are good, you can collect coconuts again after ten years.
How long can you keep peeled coconut
Depends on the situation.
Under the refrigerator: generally if the coconut meat into the refrigerator, then in the refrigerator under the low temperature conditions, can help inhibit the growth of bacteria and microorganisms in the coconut meat, so as to extend its shelf life, you can generally save it for about 2-3 days, but pay attention to sealing, to avoid the string of flavors.
Room temperature: room temperature coconut meat is not appropriate to save too long, it is easy to deteriorate or change flavor, it is generally recommended to save the coconut meat at room temperature should not exceed 24 hours.