Cracking coconuts is not as hard as I'd expected, but removing the crisp white meat was a challenge. It was well worth it, though, because my fruit salad was absolutely delicious. I put pieces of bananas, a handful of cherries and grapes, a kiwi, an orange & a couple of strawberries in it. I supremed the orange this morning, and that is what you see on the plate over top of two fresh mint leaves.
We've had mint in our garden for a very long time, but I never really paid it much attention. Now that I've begun to use it, I've come to love its strong, moist flavor, as well as its appearance as a garnish.
I have a good-sized bowl of coconut meat and about a cup of coconut water chilling in the fridge for later use. Does anyone have any ideas on how to use it? BTW: I recommend straining the coconut water before use. Mine had tiny chunks of coconut meat and flecks from the shell in it.