Their distinctive shape is slightly reminiscent of the typical coconut, but that is where the resemblance ends. Compared to mature coconuts, young coconuts lack the hairy husk and dark colour. In fact, they should be encased by a green husk, but this has already been removed after the harvest. The fruits have also been carved into a conical shape.
A young coconut is also very different inside. The flesh is still soft in texture. The young coconut is ideal for making coconut milk. This will have a milder flavour. Another advantage of young coconuts: the refreshing coconut water inside is delicious to drink. In the shop, try and find the whitest, brightest specimen you can as that is an indication of freshness.
Recipes with young coconut
EAT ME young coconuts are especially popular in the kitchen for all kinds of drinks. Make an exotic smoothie or replace the sparkling water in a mojito with fresh coconut water. In fact, the water makes a surprising addition to many more cocktails. And dressings will also benefit from a dash of young coconut water. The water can even be used for cooking.
It's a regularly asked question at EAT ME: what is the best way to open a coconut? Take a sturdy knife and cut a circle around the pointed tip of the nut. Remove that portion of the coconut. Insert a straw and you can drink the water straight from the coconut. Or use it in your smoothie or cocktail.
How to use young coconut in the kitchen?
- In salads
- As a snack
- In the blender
Young coconut can be stored but keep it in the fridge.
Where do young coconuts come from?
Young coconuts are grown in Thailand and Vietnam.