ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: How do I open a coconut??

Misc.
ADVERTISEMENT

Can anyone help me with this problem? I need to figure out how to open a fresh husked coconut without losing the juice, and still have the ability to eat the meat. can anyone help me with this? If so, email me at yellowcas or leave a message here. Thank-you so much! Clea

MsgID: 131565
Shared by: Clea
Board: What a Great Idea! at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Honey Herb Sauce for Vegetables
  • HONEY HERB SAUCE FOR VEGETABLES 1/4 cup honey 1/4 cup butter or margarine 2 tablespoons minced onion 1/2 teaspoon crushed thyme Salt and pepper (to taste) Combine all ingredients in a small saucepan and bring to a bo...
  • Baby Frittatas (baked in mini muffin pans)
  • BABY FRITTATAS 4 eggs 3 tablespoons low-fat milk Shredded cheese Crumbled bacon or chopped ham or cooked vegetables Vegetables (to taste) Preheat the oven to 350 degrees F. Grease a nonstick mini-muffin pan, or line ...
  • Savory Swiss Steak (crock pot)
  • SAVORY SWISS STEAK 1 1/2 pounds round steak 1/4 cup flour 2 teaspoons dry mustard 1 tablespoon salt 1/4 tablespoon ground black pepper 2 tablespoons butter, divided use 2 tablespoons oil, divided use 1 onion, finely c...
  • Cart de frisco chicken sandwich - more info
  • So I had a de frisco sandwich again today. The garlic oil is only spread in the middle of the onion bun for flavor then it's toasted over a grill. Chicken is marinated in some ginger sauce that had a slightly brown color...
  • Crunchy Krisp Oatmeal Cookies (using Rice Krispies)
  • CRUNCHY KRISP OATMEAL COOKIES 1 cup sugar 1 cup light brown sugar 1 cup butter, softened 1 cup vegetable oil 1 teaspoon vanilla 1 egg 3 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cream of tartar ...
  • Cajun Shrimp and Crab Scampi
  • CAJUN SHRIMP AND CRAB SCAMPI 4 tbsp. margarine 2 tbsp. prepared horseradish 1/2 cup white wine 1/2 tsp. basil 1 tsp. minced garlic and thyme 1/2 tsp. ground black, white, and red pepper 1 1/4 pounds shrimp 1/2 pound ...
ADVERTISEMENT
  • Blanchard's Extra Thick Hot Fudge Sauce
  • EXTRA THICK HOT FUDGE SAUCE "This is a variation of the recipe that helped launch Blanchard & Blanchard. It was voted the best fudge sauce in the country by the Boston Globe." 6 tablespoons unsalted butter 1 cup heav...
  • Almond Gateau (using pound cake mix)
  • ALMOND GATEAU 1/4 cup butter or margarine, softened 1/2 cup sliced almonds 2 tbsp plus 1/4 cup brown sugar, firmly packed, divided use 1 (17 oz.) pkg pound cake mix Spread a 9-inch tube pan with soft butter in an ev...
  • Georgia Brunswick Stew and Kentucky Burgoo
  • A couple of good recipes for that leftover smoked meat - Georgia Brunswick Stew and Kentucky Burgoo.. GEORGIA BRUNSWICK STEW Yields 1 gallon FOR THE SAUCE: In a 2 1/2 quart sauce pan, over low...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: How do I open a coconut??
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!