Cooking tool.

   Few days ago a friend of mine asked me why I had a hammer among my cooking utensils: To cook, of course! I answered amusing myself whith her pluzzled-are-you-crazy-look. The thing is: one of my beloved ingredients is fresh coconut, and as simple as it is, the better way to have it is to buy the whole coconut and  use a hammer to break the shell and  detach the flesh.

Ok! It sounds like a lot of work, but it is totally worth. If you want to try it I can give you a few tips.

First take out the coconut water. There is three holes on the coconut, one of them is soft enogh to open with a pointy knife. Pour it in a glasse. You can drink it or save it for a recipe like Pisa Nariyal(coconut paste used in Indian food).

Second heat it in the burner, just a little bit, take out of fire and let it rest. After a little while it will probably crack.


Then hit it with a hammer until it breaks. Hit both side until the flesh detaches the shell. 


Finally with a paring knife take of the brown skin. 

  Eat or use it in your favorite coconut recipe. Remember that fresh coconut is perishable, if you are not using right way freeze it.

Pisa Nariyal recipe.

• 1 coconut, peeled and grated

• coconut water (about 5 Tps)

Put the coconut and the water in a blender. Process to make a smooth paste. Keep it in a container in the refrigerator.