How to cut a coconut properly and use its shell

The coconut is a delicious fruit that has many nutritional benefits. It’s a great source of fiber and contains less sugar than other fruits.

Opening and cleaning a coconut takes a few modest skills and patience. Fresh coconut water and pulp.   Its shell is a great way container to serve ice cream or rice. If you’ve bought a coconut but aren’t sure how to open and clean it, know that doing so carefully will prevent accidents in the kitchen and allows you to use the shell again.  Drain the water in a cup, gently tap the nut, and remove the coconut pulp from the shell. With a few basic tools, you can have a perfect coconut. 

You could try with a spoon. Start by separating the pulp from the shell using a spoon. If the coconut doesn’t come off easily, chop it up with a knife. You can place it in the oven and  bake the fruit at 170 °C for one hour, it will come off immediately once it has cooled off. 


With a few basic tools, you can have a perfect coconut.  A gentle dimple on the coconut’s tip using a screwdriver, hammering it. Repeat on the other holes. Drain the liquid in a cup. Now put the fruit on its side and find the dividing line. Point a huge knife towards the match and hammer it on the line. Repeat on the other side of the coconut. The coconut will split in two.

A knife is another way to clean the coconut and get the pulp. Cut the coconut in half to get to the shell. Make a V-shaped cut adjacent to the first. Remove the pulp from the part with a blunt knife, twisting it if required. Continue to remove the pulp in triangle parts.

The saw. It might sound scary, but  it’s one of the best if you want to make containers from out of the shell. When you don’t want it to break. You will need a little saw. To cut the coconut, place it on a tea towel and cut it hard with the blade until it is completely cut.

And now try this simple recipe for a delicious coconut ice cream

Coconut ice cream: Blend 1 can of light, full-fat coconut milk with 2 cups of frozen pineapple and 1 cup of frozen mango chunks until thick and creamy. Transfer the mixture into an ice cream maker for about 45 minutes, or until it’s done churning. Top with shredded unsweetened coconut for the perfect summer treat!

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