You are talking about the cooking of coconut fruits. Just drink coconut water.

When drinking coconut water, look at the surface of the coconut. There are holes in it. Just use chopsticks to unify it, insert a straw and you can drink.

Specific methods:

1. The first thing to do is to pull out the stubble on the surface of the coconut and clean it;

2. The next step is to use With the help of some tools, it is best to choose some tools with small pointed tips;

3. Find the front and back sides of the coconut. The one with three small dots is on the top, and the reverse side has a small tip;

4. Find the dots of the coconut, then use a small pointed tool to gently poke it to see the coconut meat, and then use a straw to poke it gently.

Mainly due to the structure of coconut.

Coconut tree fruit is one of the largest drupes, round or oval, with a small number of triangular shapes. It consists of exocarp, mesocarp, endocarp (coconut shell), seed coat, solid endosperm (coconut meat), liquid endosperm (coconut water) and embryo.

Exocarp: Also known as peel, the outer surface is leathery. Before the coconut fruit is immature, the surface is smooth, with red, yellow, green, brown and other colors. When fully mature, the outer pericarp is plump and smooth, and turns brown after drying. The skin of unripe coconuts will become wrinkled when dried.

Mesocarp: The inner layer of the exocarp is the mesocarp, which plays a protective role. It is white when immature and has high water content. When mature, the texture changes to a loose fiber layer, which is tan and elastic. It is called "coconut coat" or "coconut fiber layer", which protects the coconut fruit from damage.

Endocarp and seed coat: The endocarp is the coconut shell. It is hard in texture and turns dark brown when fully mature. It does not deform under cold or hot conditions and protects the endosperm and embryo. The seed coat is a thin skin attached to the outside of the coconut meat inside the coconut shell. It is leathery and turns dark brown when mature. It is generally difficult to separate from the coconut meat.

Endosperm: 6 to 7 months after pollination, the coconut fruit begins to form a gelatinous endosperm, that is, coconut meat. After 8 months, the coconut meat becomes white and the texture becomes hard. At 12 to 13 months, the endosperm Fully mature, with a thickness of about 0.9-1.5 cm, containing 30-35% fat, 4% protein, 12-14% carbohydrates and a variety of amino acids, vitamins and trace elements.

Coconut water: Also known as "liquid endosperm", it is hidden in the cavity of the coconut fruit. Before the coconut meat is formed, it tastes sour and astringent. After the coconut meat is formed (6 to 7 months after pollination), the coconut water contains sugar. The highest amount (about 4 to 6), sweet taste, the taste becomes lighter when the fruit matures, the sugar content decreases, and the mineral content increases.

Embryo: off-white, cylindrical, about the size of a rice grain. There are three "eyes" (holes) on the coconut shell and coconut meat. Usually, only the embryo of one hole can grow, and the embryos of the other two holes degenerate. When the coconut fruit sprouts and grows, the embryo first grows roots and buds outwards, and then grows haustoria into the fruit cavity. The haustoria secretes lipolytic enzymes to decompose the nutrients in the coconut meat, and the haustoria absorbs them for the growth of the coconut seedlings.

Reference (Haihaiyou www.91hhy.com)

Other methods include:

Coconut sticky rice

Ingredients: Appropriate amounts of coconut meat, glutinous rice, and chicken.

Preparation method: Cut the coconut meat into small pieces, add an appropriate amount of glutinous rice and chicken, place in a covered earthenware pot, and steam until cooked.

Usage: Take with food, once a day.

Coconut Shrimp

Ingredients: 500 grams of shrimp, 1 lemon, 1 onion, 2 heads of garlic, 1 red or green bell pepper, 10 ml of peanut oil, 1 teaspoon of minced ginger, 1 tsp curry powder, 1 tsp turmeric root, 250 ml coconut water, 1/2 tsp salt.

Method

1. Wash the lemon and slice it into slices;

2. Wash the shrimp, whether or not to remove the shell;

3 .Peel and chop the onion, mince the garlic, divide the bell pepper in half, remove the seeds, and chop slightly;

4. Heat the oil in a frying pan and sauté the onion, garlic and ginger. , do not brown the onions. Add the bell pepper, turmeric root powder and curry powder and sauté the mixture for another minute. Add the shrimp and sauté until the shrimp changes color, about 3 minutes. Pour in the coconut milk, do not cover the pot, and simmer for 3 to 5 minutes, stirring constantly, until the soup thickens.