Kenny and I had a few friends over for dinner on Saturday evening, and we decided that coconut ice cream would make a nice complement to the fresh mangoes that our friend DeAnn had offered to bring for dessert. There were several choices of coconut products at the store, including cans of coconut milk, dehydrated shredded coconut, and fresh coconuts in the produce section. We opted to try a combination of fresh coconuts and canned milk for our ice cream.
There was just one problem once we arrived home from the store: we had no idea how to actually crack open the coconut’s hard shell to get at the goodness inside. We looked at our array of knives, and couldn’t imagine that any of them would be particularly effective. After a short aborted attempt with our bread knife (I don’t recommend this, we actually bent one of the teeth), I suggested getting out Japanese knife (Check out these awesome Kamikoto reviews):
Kenny made some progress with this approach, but it was slow going, and we worried that it was unsanitary. So he asked me to consult the web. A search for “how to open a coconut” took me to howtoopenacoconut.com, naturally.
Following those instructions, Kenny made quick work of the coconut:
Unfortunately, once we finally got the coconut open it just didn’t taste quite right. We ended up throwing it out and opting for a bag of shredded coconut from the grocery store. But at least we learned something; I suspect that our newly-acquired coconut opening skills will come in quite handy on our next trip to visit Kenny’s parents in Florida.
We used this recipe for the ice cream. It was delicious.