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Message: <blockquote data-quote="cteld" data-source="post: 266044" data-attributes="member: 43034">One of my favorite snacks is fresh coconut, eaten in chunks.  It's surprisingly satisfying, nice and crunchy and a bit sweet too, and has lots of good fat that carries me over, either when I want a bit of dessert or for a "munchies" snack.  To minimize the work of opening the darn things, I waste all the coconut water and simply smash the coconuts within plastic bags against the concrete ground.  Then I rinse the coconut pieces off, pat them dry, and pop them in the oven uncovered at 250 F (sorry, too lazy to do a proper UK conversion) for 20-30 minutes.  Then I pry the pieces of coconut meat off of the thick outer shell (this is easy after toasting them as described), and store them, thin fibrous skin and all, in a plastic bag.  I freeze most of them, leaving about 3 day's worth in the fridge. Just be sure to keep the whole coconut in the fridge until you crack it open (it'll mold really quickly) and take a quick taste after they're open to make sure they're still good - the meat should taste sweet, not acrid.  To eat them, break off a piece and just munch.  If you leave the fibrous skin on, be a little cautious about eating too much until you know what's comfy for your tummy.You can do other awesome things with fresh coconut to make low carb snacks.  It really is MUCH better than the dried stuff.</blockquote>

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