I think many of you in the store took up a coconut, twirled it in my hand and... put it back. The reason is simple - few people know what to do with it. Meanwhile, the coconuts in the shops sometimes more affordable than apples, but coconut milk can be found not often and not everywhere. And Yes, it is expensive. About what is in these jars, but the milk still and chemistry all abound, I generally keep quiet. Side product in the form of coconut is much juicier and more aromatic than store bought. I hope I convinced you and you continue reading this recipe. So, first of all - learn to choose the correct nuts. Choose the heavy coconut, shake it to the ear - check it the presence of coconut water. Three buds at the base of the coconut must be intact, undamaged, free of mold. Feel at home in one of the three holes of the entrance the inside of the coconut. This eye is easy to open with a knife, the other two were closed up tight and the knife will be powerless. Drain the coconut water through the resulting hole. It is quite sweet to the taste, but I poured, don't drink.

Now the most difficult. Hatchet will have a long hollow in one place, until you reach the hole.

Then put the hatchet, pry, and the nut will split into two halves.

Remained a mere trifle - to get the pulp and remove the outer brown crust. You can not clear, but then the milk turns out off-white color. By the way, the crust is edible and if you do not need perfect milk white or shavings, that you can not clean off.

On the Turk "burner" or a simple knife-a peeler to make coconut crunchy (chips). But if you are going to keep them, it is necessary to dry the chips in the oven at 50-70 degrees.

You can grate or use a food chopper. Grated shavings it turns out beautiful and smooth. If the shavings you need for decorating and baking, then toss the pieces of coconut in the grinder and not bother with the grater. The photo on the left chips - crushed using a blender, on the right float.

The resulting flakes pour boiling water just enough to water her only slightly covered. The flakes swell, absorb water. Waiting for half an hour, and throws the weight on a thick towel. Not all of it, in small batches, so the chips could squeeze dry. Of course, a good idea at this stage to use brute masculine force (like at the stage of breaking nuts), but at this moment I have under my hand such power was not there. However, I managed successfully.

And here's the proof. The milk after a short time divided into two factions. At the bottom is the milk in the top of the oil. The more the layer of oil, the more fresh you nut busted. To store milk in the refrigerator 24 hours. The pulp (slices) fresh coconut can be filled with water and store in the refrigerator up to five days. If you plan to store the chips, it is necessary to dry it in the oven in the same way as chips. Opened coconut is kept in the refrigerator up to two days.

The coconut along with the milk and the pulp went to the cooking pancakes. Here they are - http://www.povarenok .ru/recipes/show/564 99/ A in General, there are a lot of recipes use coconut milk. Good luck!))