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brown coconut or young coconut?
Posted by:
deegarry@yahoo.com
()
Date: October 20, 2007 03:32PM I was talking to my friend and she asked me why I use young coconut in most of my recipes and not brown coconut. I do know that there is more juice in a young coconut and the pulp is softer. But why do all the raw recipes ask for young coconut and not the brown coconut? Is there really a difference?  Re: brown coconut or young coconut?
Posted by:
jorgeben
()
Date: October 20, 2007 10:06PM Young coconut meat is much softer, and tastier. Re: brown coconut or young coconut?
Posted by:
MauiGreg
()
Date: October 21, 2007 07:46AM I love both brown and green coconuts. The meat from the green coconuts is more like a jelly and the water seems more alive. The brown ones have a stronger tasting water and the meat is more fully developed and firmer. I like to cut up the meat from the brown ones and soak the pieces in lime juice for an hour or so. It's an awesome snack. Sorry, only registered users may post in this forum.
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