I got an Organic fruit & veggie box from Azure Standard and it had a whole brown coconut in it. It was a pretty cool novelty, until I realized I didn’t know exactly what to do with it. So I googled it of course. I found a pretty helpful post from Food 52. And then later I looked in “Joy of Cooking” and found out how to open and use a whole coconut. Now I knew how to open it, but I still had to decide what to do with it.
I made about 4 cups of coconut milk.
I used the coconut milk to make a sweet potato curry. It was delicious. I didn’t use a recipe, but it went something like this.
Heat oil in a large cast iron enamel pot and then put in 4-5 cloves of minced garlic until just brown, add 1 chicken breast and cook partially. Add in 5 sweet potatoes peeled and chopped, 1 large red onion cut into thin wedges, 2-3 Tablespoons of red curry paste, 2 Tablespoons of grated fresh ginger, 4 cups of coconut milk, and salt to taste. Bring to a boil and then reduce heat to a simmer for about 30+ minutes until sweet potatoes are soft. Serve over rice with fresh cilantro and a squeeze of lemon juice.
Cracking and peeling a coconut is a lot of work. Definitely not something I would too all too often, but it did result in delicious coconut milk.