Julia Altshuler > wrote in
news:aDybc.65114$JO3.39002@attbi_s04:

> hahabogus wrote:
>
>
>> Perhaps a food mill would work better than pressing thru a metal
>> strainer. But this method doesn't remove the dark skin on the coconut
>> flesh. The old way would be cracking the coconut in half with the
>> back side of a machette and using a toothed device to shred the flesh
>> while still inside the hardened outer shell.
>>
>> Mash would be the word.
>
>
> Two brown parts to the coconut: One is hard, woody and inedible.
> That separates from the white coconut meat, maybe not easily, but it
> does separate. The heat briefly in the oven trick helps there. Then
> there's the paper thin layer of brown that's truely stuck to the white
> meat. I know of no way of getting it off without wasting half the
> white meat. Luckily, it is edible. I process it in the food
> processor. It produces attractive brown flecks that get strained out
> when you make the coconut cream. If I'm eating the coconut straight,
> I eat it too.
>
>
> --Lia

I remove the thin brown layer from the cocnut meat with a vegetable
peeler. It doesn't seem to waste too much, but I guess it depends on the
peeler.

Wayne