The coconut is the fruit that the coconut palm. If on the tree, coconuts are protected by a fibrous husk the is 2 come 6 customs thick, dubbed the pericarp. In ~ this fibrous rice peel is a an extremely hard, slim brownish shell that has to be damaged open to reach the pulp, or nut, the adheres come its internal walls. The cavity in ~ the facility of the fruit is filled with a sweet, refresh opalescent white liquid well-known as ‘’coconut water’’. Coconut milk is produced by crushing the pulp.
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Fresh coconut is high in fiber and also is a an excellent source of potassium but also contains saturated fats. Coconut is claimed to it is in laxative and also diuretic. Choose all nuts, that is high in fat and calories, so that is finest consumed in center quantities.
Taming the coconut
To open a coconut, begin by piercing holes in the soft locations at the peak of the covering (the ‘’eyes’’) with a pointed instrument (a corkscrew, for example). To water the water within the shell into a container, then break the external of the shell in fifty percent by turning the coconut slowly and also hitting it around one third of the way down (just listed below the eyes) with a hammer or a heavy knife. Remove the white pulp, which will be an ext or much less difficult, depending upon the ripeness the the coconut.
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To do coconut milk, mix 4 ounces (118 ml) that grated unsweetened coconut and also 1 cup (250 ml) of warm water, milk or coconut water in a small saucepan. Cover the saucepan and let the mixture simmer end low warmth for 30 minutes. Strain the mixture v cheesecloth, pressing on the coconut to extract as lot liquid together possible.Shrimp in Coconut Milk (4 servings)1 lb (500 g) huge raw shrimp1onion2 cloves garlic2 red or green bell peppers2 tbsp. Peanut oil1 tsp. Grated new ginger1 tsp. Turmeric powder1 tsp. Curry powder1 cup (250 ml) coconut milk½ tsp. Salt1 lemon, slicedWash the shrimp. Either shell them or leave them in your shells.Peel and chop the onion and also mince the garlic. Halve and also seed the peppers, then chop castle coarsely.Heat the oil in a big frying pan, and also cook the onions, garlic and also ginger, without letting the onions brown. Include the peppers, turmeric and curry powder, and fry the mixture for an additional minute. Add the shrimp and also sauté them until they readjust color, (about 3 minutes). Pour in the coconut milk, then include the salt. Permit the mixture to simmer uncovered, stirring that constantly until the liquid thickens (3 to 5 minutes).Place the shrimp and the sauce in a offer dish, garnishing v lemon slices. Offer the shrimp with level rice.