Comments on: Video: Making lots of coconut milk and packing them http://www.myhealthblog.org/2010/02/04/video-making-lots-of-coconut-milk-and-packing-them/ Committed Family Healer's Research Wed, 08 Feb 2012 04:01:43 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: CoconutExpertNEEDED http://www.myhealthblog.org/2010/02/04/video-making-lots-of-coconut-milk-and-packing-them/comment-page-1/#comment-133452 CoconutExpertNEEDED Thu, 04 Feb 2010 23:50:42 +0000 http://www.myhealthblog.org/?p=2630#comment-133452 Please respond to this comment! Okay. Which coconuts are best for making coconut milk/cream (I am a Primal Dieter, by the way!), the Orange ones, or the Dry Brown ones? When I've opened bigger orange ones, the meat was not only ripe and the water tasty, but the meat was softer and easier to work with. On the other hand, the brown ones look as perfect as coconuts do in pictures, but the water tastes way too sweet, and the meat is hard as a rock!! And an ice cream scooper can't even get that stuff out! IS hte Brown coconut's hard meat what they use to make coconut cream? I find the ripened orange (but not fully ripe brown) coconuts have fully developed meat that is easier to work with hands down, and the water is comparable to that of a green coconut (taste). What are your thoughts on this? NOTE: I live in Florida. Nothing sold in a store is affordable here ($2-5 per Formeldahyde-dipped coconut for example), so I'm working with wild coconuts from people's lawns/trees and such. Advice? Thoughts? Directions? Please respond to this comment!

Okay. Which coconuts are best for making coconut milk/cream (I am a Primal Dieter, by the way!), the Orange ones, or the Dry Brown ones?

When I’ve opened bigger orange ones, the meat was not only ripe and the water tasty, but the meat was softer and easier to work with.

On the other hand, the brown ones look as perfect as coconuts do in pictures, but the water tastes way too sweet, and the meat is hard as a rock!! And an ice cream scooper can’t even get that stuff out! IS hte Brown coconut’s hard meat what they use to make coconut cream? I find the ripened orange (but not fully ripe brown) coconuts have fully developed meat that is easier to work with hands down, and the water is comparable to that of a green coconut (taste). What are your thoughts on this?

NOTE: I live in Florida. Nothing sold in a store is affordable here ($2-5 per Formeldahyde-dipped coconut for example), so I’m working with wild coconuts from people’s lawns/trees and such.

Advice? Thoughts? Directions?

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