I have often said that my favorite fruit is coconut. The water is refreshingly delicious, and the pulp will pump up the volume on any raw vegan dessert. Here, breakfast is enjoyed with an at-home acai crumble.
This meal requires a few tools, and possibly even collaboration between you and your favorite person with a machete. My first choice is the produce attendant–but may the odds be ever in your favor, if you will. Today, let’s focus on the coconut!
Taking a whole, unopened coconut to the produce specialist can go a few different ways. One may look dumbfounded, and be surprised that their store even sells coconuts. OR they can open it for you using their toolbox of produce tools. This is likely. “Please” and “thank you’s” increase your odds.
Some sommeliers recommend that coconut water pairs well with the strawberry. If sommeliers were to recommend unfermented fruit juices…
Preparation time for opening your own coconut is liberal. It can be done in under five minutes at the grocery store. It once took me 15-minutes to jab a straw-sized metal clamp through the skin. That was a long time ago, and I’ve become better faster stronger.
If opening a coconut at home, look for the Thai coconuts that have the hard shell removed. There will be two layers to the fruit before hitting flesh. The cool, coconut water and satisfaction of opening your own tropical vacation will have you coming back for more.