On Sat, 4 Feb 2006 21:36:15 -0700, "D.Currie"
> wrote:

>I've been on a kick recently to try new foods and new recipes, and then I
>decided that I might as well also try some things that I didn't like but
>haven't eaten for a long time. Just to see if my taste has changed. It's a
>pretty short list. Coconut is pretty much it, that I could think of.
>
>So I bought a fresh coconut.

I have three ideas. (I recently asked the same question here, did not
get very many answers, but found some anyway a couple days later.

Ground coconut is very good on spicy food because it mutes the
spiciness or hotness without affecting the taste. Very good if you
think the food is overspiced.

Recently I was given a piece of red deer, a tough old hag. (I live in
Europe.) Good for cooking 2 hours. I cooked it with conventional
(non-east Asian) spices in coconut milk. It made the meat very soft
and edible and improved the taste considerably.

Open coconut with a corkscrew through one of the three eyes and let
the water out. (I always drink it.) Bake the coconut in the oven for
10 minutes. This will cause the meat to shrink, and come off the
shell. If you open it you can easily remove the entire nut from the
shell. Take a potato peeler and peel off the dark brown layer. (I
usually eat it, this is only for optical purposes.) Break off pieces
of the white peeled meat and peel thin slices off the meat. Fry these
peels shortly in a pan with some fat plus hot spices, entirely up to
you, and let cool; you have a great snack.

fkoe