What is it about returning home after being away for a couple days or more that just makes you all warm and fuzzy? Ahhh, parsley and coconuts to take care of. The parsley, easy. The coconuts however, will be a little more time consuming. Thankfully, I’ve learned the easy way of opening a coconut, as I’ve depicted below.
First, trim off the soft white husk just from the pointed top of the coconut. I don’t even take off the plastic wrapping; I just cut right through it.
Next, take the point of your knife and try to find the slightly softer spot—between two of the three ridges—and insert it carefully. It may take a couple pokes to find the softer area.
You then twist the knife and the cap should pop open. You may need to make the initial knife opening bigger a little at a time by carving around, like you do to open the top of a pumpkin for jack-o-lantern carving. Just go slowly and carefully.
When you’ve drained out the water, grab a long-handled spoon and start scraping. Easy-peasy not too squeasy. No hammer, no cutting board, no machete.
Today Rowan ate:
Oatmeal w/ honey
banana almond milk w/ olive oil, spirulina, and OJ
ka-krs from Nanna
banana
coconut H2O from 1 coconut
meat of a coconut and some apple pieces
½ the milk from a coconut—water and meat blended = milk (mama drank the other ½, YUMMY!)
~Sharilyn
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