Samoans traditionally husk a coconut by firmly thrusting it onto the sharpened end of a stout stick, which is firmly planted in the ground or otherwise wedged upright. After piercing the husk, they holding the coconut against the stick with one hand, and press down with the other, separating off sections of husk. This motion is repeated until the entire husk is stripped off the coconut.
All coconuts have a face with one of three seams running between the two "eyes." The point of the seams form a "nose," and the "mouth" is below the nose. While the "eyes" are shell-hard, the mouth is always the softest part of a coconut, even a dried one, and can easily be punctured by something sharp and thin.
To crack the coconut open, Samoans use a rock, stick, or back of a heavy knife. Simply locate the seam that runs between the "eyes," turn the coconut sideways, and strike that seam along the coconut's "equator." One good whack should do it. Of course, some or most of the relatively clear "juice" is going to spill out.
Normally, Samoans only drink the juice of young, sweet coconuts, which can sometimes develop a natural effervescence. To do this, they simply cut off the top of young green coconuts, without husking it. Other times, they may husk the young coconuts, puncture the "mouth" or crack off a small portion of the top, and enjoy one of nature's finest natural fruit juices.
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Sweet gelatinous meat lines the inside of young coconuts, and makes for delicious eating. Some people use a spoon to scrape this treat out, while less patient people separate the young coconut meat from the sides of the shell with their thumbnails. Mature white coconut meat, however, can be a half-inch thick and must be pried out of the shell. Here's a Samoan hint: Use a dull knife, such as a butter knife, to slice into the thick meat, on an angle to the shell lip for an inch or two with a dull knife. Then using your wrist, twist the blade toward the lip of the shell, and a nice piece will pop out. |
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Samoan men also scrape the mature coconut flesh before squeezing out its oil, which is creamy and milky white in appearance, hence the term coconut "milk." They usually give the left-over shreds to the chickens or pigs.
