Coconut Juice and Dessert
Refreshing, high-energy coconut juice served in s coconut also provides its own dessert. This beverage complements Vietnamese Pepper Crab and other Asian seafood dishes. A young coconut has a white exterior shaped into a domed cylinder.
Yield 4 servings
Ingredients
4 young coconuts
4 straws
| 1 | Chill coconuts for at least one hour. Near icy-cold is best. |
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| 2 | Remove cap of coconut. Insert a small short knife into top and remove dome to expose white meat. Pierce meat with the end of a straw. Insert straw. Drink! |
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| 3 | Dessert! When the coconut is empty of juice, use a spoon to dig out white meat that hangs to the wall of the shell. The crown might need to be cut wider. Another approach is to fully crack open shell and put white meat in a bowl to eat. |
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notes
NOTE A useful culinary device for coconuts is the Coco-Jack, a sharp round steel cylinder that you hammer to break through and pry off the top crown.
