Specifically, preparing and eating raw coconut...

On a whim, I bought a couple of coconuts at the local vegetable stand. 
Tonight I looked up some info on them.

I ended up using a battery powered drill and a 1/4" bit to make a nice 
clean hole in one of the soft eyes, then inverted the nut over a beer 
mug to drain the water.

Then I took it outside, set it on a piece of scrap wood, and gave it a 
good whack with a small sledge. It broke nicely into two pieces. The 
inside looked very nice white.

Taste tested the water and the pulp, just small samples. It did not 
taste all that good. Of the words I've heard describing how the water 
should *not* taste, "soapy" is probably the closest. The pulp is about 
the same.

I don't know what I should expect, really. The only coconut I've ever 
tasted before is stuff that's been sweetened, certainly. So I don't 
know if I'm tasting one that's not fresh, or just not as sweet as I'm 
used to.

So how do I go about getting reasonably fresh coconuts here in 
Michigan?

Afterward, I found several places that suggest, after you drain the 
water, that you put it in the oven at 350 to 400 degrees for 10 or 15 
minutes before cracking the shell. This allows you to separate the 
inner meat from the shell more easily. The meat can then be peeled of 
the thin, light brown skin using a potato peeler, they say.

It looks pretty tough to crab the meat out of the things, so this 
sounds like a more convenient way to prepare it, but how much damage 
would I be doing to the nutritional value?

Lastly, I figure to try various recipes for "cream" or "milk" using 
pressing or perhaps a juicer. Any other suggestions?

Reply here if you want, or on the Off Topic List, please. Thanks!

Mike D.

[Mike Devour, Citizen, Patriot, Libertarian]
[mdev...@eskimo.com                        ]
[Speaking only for myself...               ]


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