Shredded fresh coconut?

[ljt2r]

I have never used shredded fresh coconut (or any fresh coconut)--is this something I will be able to find at my grocery store? I have a good grocery store (Wegman's) despite living somewhat in the middle of nowhere.... I don't want to commit to making this dish if it is hard to get. Does anyone have an opinion on what it contributes to a dish (this is a Vietnamese stir fry) or what a good substitute is?

Laura

[blazedog]

I haven't had a fresh coconut since I was a kid and I remember it being a HUGE production with my father drilling holes, draining the milk and banging it up and then my brother and I gnawing at the meat inside the hunks of shell.

I would suspect that grated fresh would be moist (like grated fresh ginger) as opposed to the dried stuff in bags -- most of which is sweetened also so you would have to hunt down unsweetened bagged coconut.

As to whether it would make a profound difference in the result -- I don't know but the prospect of extracting and grating fresh coconut is enough to ensure my NEVER making the dish.:D

[ljt2r]

Well believe me I am not going that far (extracting the flesh)! :D I was hoping someone would say oh yes they sell plastic wrapped chunks of fresh coconut. :cool: I don't know... it is a Vietnamese pork stir fry with plenty of good flavor. Maybe I will just throw in diced red pepper to give it some crunch--I personally believe that sweet bell pepper is the fall back for almost all Asian dishes. :) DH (who is a HUGE SE Asian food fan) seemed more concerned about losing texture than flavor anyway.....

Laura

[jimjimmerjim]

I really don't think a fresh coconut is all that big of a deal, but it is a little involved.

Rick Bayless has a recipe for a Mexican rice pudding that has fresh coconut in it and it is wonderfull.

Fresh is sort of hard, almost like the texture of jicama.

Here are instructions on fresh coconuts from "Authentic Mexican" by Rick Bayless:


"Fresh coconuts are available in grocery stores year round. Choose ones that contain lots of liquid and ones in which the 3 eyes are not soft or moldy. A good coconut will keep for several weeks in the refrigerator.

To Hull and Peel a Coconut:

Drive an ice pick (or twist a corkscrew) into 2 of the holes, then drain the liquid (what's often called 'coconut water' or sometimes erroneousley 'coconut milk') into a cup. Place the coconut in a preheated 325 degree oven for 15 minutes (this loosens the flesh from the shell), crack into large pieces with a hammer, then pry the meat from the shell. Using a small knife or a vegetable peeler, trim off the dark skin from the coconut meat; then grate or chop."

Left over coconut is a wonderful snack. I really like it. The problem is that there are lots of fat calories in coconut. Doesn't it figure?

[ljt2r]

I really don't think a fresh coconut is all that big of a deal, but it is a little involved.

Rick Bayless has a recipe for a Mexican rice pudding that has fresh coconut in it and it is wonderfull.

Fresh is sort of hard, almost like the texture of jicama.

Here are instructions on fresh coconuts from "Authentic Mexican" by Rick Bayless:


"Fresh coconuts are available in grocery stores year round. Choose ones that contain lots of liquid and ones in which the 3 eyes are not soft or moldy. A good coconut will keep for several weeks in the refrigerator.

To Hull and Peel a Coconut:

Drive an ice pick (or twist a corkscrew) into 2 of the holes, then drain the liquid (what's often called 'coconut water' or sometimes erroneousley 'coconut milk') into a cup. Place the coconut in a preheated 325 degree oven for 15 minutes (this loosens the flesh from the shell), crack into large pieces with a hammer, then pry the meat from the shell. Using a small knife or a vegetable peeler, trim off the dark skin from the coconut meat; then grate or chop."

Left over coconut is a wonderful snack. I really like it. The problem is that there are lots of fat calories in coconut. Doesn't it figure?


Boy I hope you didn't type that all out for me--I have that book. :o It just never occurred to me to look in it.... Hmmm.....I don't know, it calls for a lousy 2 tablespoons. Jimjimmerjim--for just 2 TBLS do you think it would add a lot of flavor? Is there a good substitute or is the kind of thing (being more experienced with fresh coconut) that you would refuse to make the recipe without? I am not normally so weeny, but I settled on this recipe as a weeknight meal (I stay at home but I do need to do it with a baby and a toddler) and I cant decide if the coconut is worth the effort....

Laura

[ADM]

just 2 TBLS do you think it would add a lot of flavor? Is there a good substitute or is the kind of thing (being more experienced with fresh coconut) Laura

Well, if you do hack a whole coconut to get *just* 2 tablespoons of coconut meat, then you will soon be starting another thread asking the board for more uses for fresh coconut! :D For only two tablespoons maybe, you should just buy a package of coconut, and use what you need? It stores, and freezes, well. Make an executive decision and make the recipe. :)

[jimjimmerjim]

No way would I do all that for 2 Tb.

I would just use dried unsweetened, or skip it altogether.

[Sararwelch]

I've never seen fresh shredded coconut in the store - I would just use dried unsweetened coconut, sometimes they sell it in the bulk bins.

[cookieee]

Laura, I am sure you have pleanty of coconut milk around so why not buy the dry unsweetened coconut and let it soak in the coconut milk for awhile.

[PamN]

If there's an Asian grocery you could get to, they frequently have frozen shredded coconut. While not "fresh", it should be closer than dried unsweetened. I wouldn't drive hours to find it, though, not for only 2 tablespoons. But you might buy a package if you see one later on just to have it on hand.

[ljt2r]

With an infant in the house, getting out to extra stores right is hard--so I will keep in mind that suggestion for the future. But Cookiee, that's not a bad idea--DH is at the grocery store now, I will call and suggest it to him if he can't find it already extracted for us....

[golden1225]

My mom just made a fresh coconut cake for my dad's birthday yesterday. She does this every year, and it's SO much better than anything we'd get at at restaurant or bakery!
After she drains the coconut and cracks it, she places it in the microwave, which makes the "meat" easier to remove from the shell.
I'd vote for homemade any day!
In fact...Mom is calling me now to have some of that cake for dessert!!
:D :D