Cracking the Coconut

Fresh, juicy, sweet coconuts are not used nearly as much as they should be. Sure, it's easier to open a can of milk or a bag of desiccated coconut (though that name alone should tip you off to the advantages of using the whole nut). But no matter how many wet masalas you grind or tender coconut flans you unmold, it's hard to call yourself a serious cook until you've used a real coconut. Like with most foods, it's worth the extra time and effort. If you're not yet comfortable wielding a machete, you can use two other simple methods:

The Oven Trick

1.Pierce one of the eyes with an ice pick or a screwdriver, tapping carefully with a hammer if needed. Strain the juice into a glass, add ice, and enjoy as a refreshing drink.

2.Place the coconut in a baking pan or rimmed baking sheet. Roast it in an oven just until it cracks open (try 15 minutes at 375 degree F) then let cool before continuing. Avoid leaving the coconut in the oven any longer to prevent drying out the nutmeat.

The Magic Tapping Trick

1.Imagine a line encircling the coconut, like an equator with the nut's three eyes as the north pole. Hold the coconut firmly in your non-dominant hand with the equator running between the thumb and forefinger.

2.With your other hand, hold a heavy knife or cleaver with the BACK EDGE of its blade down in the usual cutting position. Now, tap firmly all along the equator, turning the coconut as you go.

3.Continue until the coconut breaks open into two perfect hemispheres. Really.

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