I have long been a lover of coconuts. Odd perhaps, with my entire life prior to this being in the Pacific Northwest. The only coconuts I’ve acquired have been from Thailand, by way of the Asian market on 99, and of course canned coconut milk. Not being able to have dairy and gluten is also a big reason why I look to coconuts for most my cooking needs. The foodie inside me was doing backflips when I got to the farm and saw coconut trees everywhere. The young coconuts you have to cut down and I wish I could tell you how, but I’m still puzzled myself. Other people seem to know how to get them down, I’m not there yet though. Those are good for drinking and have the soft thin layer of meat. The older ones you can find lying in the grass, and are brown and will have a little water or will have sprouted already. If the coconut fully matures on the tree and then drops it may have a heart, people here call it the Khafra. It has a foamy sweet texture and you can bite right into it. I’m a fan.

Coconut diagram

Today is my day off so I decided to crack open some coconuts and try to make milk. I took older coconuts, and after struggling for an hour to open and pry out the meat someone showed me how you score the inside, before you pry it out. So I’m getting a little faster. The second coconut I opened had the khafra inside, and the meat was milky. I tossed the meat into the food processor, blended it, added water, blended it and then strained it. Simple! The hardest part is really just getting those things open. I try and do it when no one is around to distract me..or witness how many times I miss the coconut and send it flying across the yard.

coconut milk

coconut milk

older coconut after I took out the inside

older coconut after I took out the inside

straining the pulp

straining the pulp

coconut innards

coconut innards the large piece on the bottom is the Khafra

coconut cracking station

coconut cracking station

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