Tip of the week - Easy coconut husking
I have always opted to use powdered, canned or frozen coconut milk to prepare the traditional rice and peas as I find the alternative so taxing. I know there are many who will agree with me that removing the coconut husk is not the easiest task in the world.
As a child, I have seen blood spilt over the tedious process of separating the coconut flesh from the shell. But then a colleague gave me the brilliant idea to put the coconut in the oven for five minutes and it will separate as easy as pie. So, on Saturday, as I started prepping for Sunday's dinner, I decided to give it a try.
It's pretty simple. Just remove the liquid from the coconut (I break it into the pieces), put it in the oven for five to 10 minutes (best if something else is in the oven already). When you remove it, it separates from the husk with little energy and no risk of slicing your palm open.
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