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La apertura de un coco

Para abrir un coco, perforar los ojos del coco con un picahielo o un clavo grande, y drene el líquido del coco en un cuenco. Para quitar la cáscara con facilidad, hornear el coco drenado a 350 grados F durante 20 a 30 minutos, o ponerlo en el congelador durante una hora. Luego, coloque el coco en una superficie firme, y toque la concha ligeramente con un martillo en varios lugares hasta que las grietas. Separe la carne del caparazón.

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