I heard from RidgeRunner that his wife used to put husked coconuts,after removing the liquid via one of the eyes, into a fire to roast for 15 – 20 minutes. I have several coconuts around, so thought I’d try it.
After husking a coconut with my new Cold Steel kukri, I carved an eye out and drained the coconut water (coconut milk is something resulting from processing the coconut water with the meat, tasty, but NOT what you find naturally inside a coconut).
Going out to our chiminea, I started a fire and tossed the coconut on top.
Using a pair of bamboo tongs I made on the spot (Hi Raquel!) I flipped the coconut several times in order to try for an even roast. I said “try”, as I found it rather difficult to do. I ended up with one side much darker than the other.
Once I thought it was about as evenly done as I would be able to manage, I pulled it out. Due to the large amounts of oil in the nut, it burned VERY well, and I think sliver of the nut would made decent fire starting material, possibly even a makeshift candle.
OK, so I burnt it a bit on one side, but that only made removing the shell easier. Using the back of my kukri, I tapped the nut, and caused the hard inner shell to shatter off piece by piece, leaving the nut meat steaming and burning my hands.The smell was wonderful!
I allowed it to cool, then sliced it into thin strips. Tasting the first one, I was very happy with the results. Tasting like smoky coconut, mixed with roasted chestnuts, along with the smell of popped popcorn (yes popcorn!) made this test a success!
Wanting to save some for later, I took the rest of the roasted coconut slices, and put them into my dehydrator. This intensified the flavor. Due to the high amounts of coconut oil in them, the dried slices still feel moist in your mouth. Vac-packed, I’d feel safe eating these a year later, though I doubt that they would last that long.
This will be a reoccurring project from now on, as I enjoyed the taste immensely. I think I’ll also add the trick to my next camping trip, should prove interesting.
Peace,
db
Hillbilly,
Dragon Lady ( not the name I use when calling her) says you messed up – but in a good way. She leaves the outer husk on while roasting and doesn’t drain the milk. It takes a little longer but there’s little to no danger of over cooking and makes a softer, sweeter meat.
Looks like only one of my three wild blackberry transplants is going to make it. You have any better luck with yours?
Ridgerunner
Details, details….
It would have taken a larger chiminea for me to put a whole coconut in…wrong or not, I liked the results…will try the whole coconut next camping trip.
Last time I looked, the blackberries are doing OK, need to go look them over again to make sure now that you’ve reminded me.