I’ve always opened coconuts by nailing the eyes, draining them, and then whacking them into bits, but this idea from RawMazing makes me feel that I have been living in the dark ages for all these years.
If you have been reading my posts, you know I refuse to use young Thai coconuts for several reasons (1- they currently can’t be certified as organic, 2- they are not local, 3- I can’t afford them. I know, I know, you are saying that it is all because I’m financially challenged, but… no… when I have $3.00 or more extra, I do go down to Chinatown and get the most-likely-non-organic “young” coconuts, drink the juice and then bring them home for the pulp, but, still, I am conscious of the carbon footprint, and, more than that, unwilling to pay a lot for healthy food. Even if I had a lot of money, I don’t think I would want to use the fresh coconuts much. I would really rather have *more* food than *fancy* food.)
I am so so happy to see an easy way to get into a (reasonably priced) coconut and then make it into coconut milk. I haven’t thought it out yet, but I imagine this will come out cheaper than buying frozen un-sweetened coconut in an Asian market would be. I am feeling hopeful right about now.