|To Drain Water from our Sweet Young Coconuts:|
|Look for the eyes, the dark spots at the top of the coconut, and place pressure on them to locate the softest spot.
|With a heavy, sharp pointed object, such as a corkscrew or Melissa’s
Young Coconut Punch, pierce the coconut’s softest eye to create a hole.|
For an easier pour, puncture 2 of the 3 eyes.
|Pour water into a glass and enjoy.
To Open Our Quick Crack Coconuts:
|Find the equator (middle) of the coconut.
|Hold coconut with a towel to avoid any injury to the hand.
Using a heavy, cooking mallet, or the blunt side of a heavy knife’s blade, tap firmly along the equator.
|As you tap, rotate the coconut in the palm of your hand. Coconut will begin to crack.
|Continue to tap and rotate until the coconut shell is cracked all around. Once fully cracked all around, separate the coconut shell in two. Carefully pry out the flesh with a dull knife, or continue tapping the shell until it further breaks apart freeing the flesh.|
|To pry the flesh easier from the coconut’s shell, place the broken pieces on to a baking pan face down.
|Preheat oven to 350° and bake coconut pieces for 10 minutes. This helps
loosen the flesh from the shell making it a little bit easier to pry it
off. Allow coconut to cool down before handling.|