The Coconaut is a very tasty Tikidrink which i like a lot. This evening i was going to let some friends taste this drink and i wanted a nice garnish. So what would fit better than some toasted shaved coconut?
Usually the only coconuts that can be found here are those brown ones…but that is ok as the brown edge is nice on the coconut shavings when used for garnish. To crack open one of those brown coconuts is easier than most people think. All you need is a coconut, a bowl and a large cleaver.
Hold the coconut over a bowl in one hand such that the middle of the nut rests in the middle of your palm, with the tip on one end and the eyes on the other. Now, whack the coconut with the back (that is to say the blunt side) of the cleaver a few times all around the center until it cracks open cleanly into two nearly equal halves. Make sure you use the blunt side of the cleaver. Catch the juice in the bowl as it drains from the cracks.
After the nut was cracked, (it took 1 minute), i shaved the flesh with a potato peeler making sure to get a little bit of the brown shell. The shaved coconut pieces can be toasted to a golden brown so they become crispy and have more flavor. Let toasted nuts cool completely before using. They can be stored, covered, in a cool, dry place for up to 2 weeks.
OVEN: Spread the coconut pieces evenly in shallow pan. Bake in preheated 350 degree F oven 5 – 7 minutes or until golden brown. Stir frequently and don´t leave unchecked.
MICROWAVE: Spread nuts evenly on microwave-safe plate. Microwave on high 1 minute; stir.
Microwave on HIGH, checking every 30 seconds, until nuts are fragrant and browned.
Now the coconut was sorted out, so on to the drink, the Coconaut!
The recipe in Grog Log calls for Lopez coconut cream and of course that`s one of those things i cannot find here so i used the only thing available, Opies “cream of coconut”. Its very sweet so i used a bit less. This is blended with dark Jamaican rum, i used Appleton VX. I could have used the Extra or Reserve but i have more of the VX left.. And then the fresh lime juice, i LOVE fresh lime Juice!
And in the blender with crushed ice until slushy…
COCONAUT from Beachbum Berry`s Grog Log, serves 2-4.
8 oz Lopez Coconut Cream
2 oz Fresh Lime Juice
7 oz Dark Jamaican Rum
The toasted coconut pieces proved to be a excellent garnish as it was not only nice to look at but also very very yummy to snack on right out of the drink.
COCONUT CHIPS WITH SEA SALT
The leftover coconut chips will last about 2 weeks in the fridge and can be used as a snack, or bar snack (well..if you drink or serve something else than coconut drinks…) or if you want to make just the snack:
1 coconut, butter, sea salt
Preheat oven to 350F and prepare a baking sheet by rubbing with butter. Open the coconut and shave into thin slices and bake them as described above. Then sprinkle with sea salt and serve in an empty coconut shell.
As this is a coconutty post i finish with a coconutty drink…i was lucky to find a fresh green coconut and sometimes the simple things are the best..
To easily open a fresh green coconut all you need is a cleaver and a chefs knife. You first cut off a piece from the bottom to make the nut stand steady and then you “shave” the upper part of the nut to form a top which you cut off. Then pour some rum in the nut and chill it in the freezer for a while before adding a straw and maybe squeezing some fresh lime on top.