Bottle Coconut Water
In tropical countries where fresh coconut with a straw is sold by street vendors, coconut water is popular as a refreshing, nourishing drink. It is a natural sports drink already attuned to our nutritional needs. Coconut water has the same electrolyte balance that we have in our blood. The best tasting coconut water comes directly from the coconut. Once the coconut is opened, the water begins to ferment and loses its nutrients as well as its flavor. From the moment it is exposed to air, coconut milk is susceptible to bacterial growth. The packaged coconut water that is now available in some stores is pasteurized like milk. It is not as delicate as it is when fresh. There is a process to bottle coconut water that comes closer to its fresh taste.
Instructions
Bottling Coconut Water
1. Select organic coconuts, if you can, that have a rich brown shell. The lighter the shell is, the less mature the coconut is. Coconuts produce the most water when harvested after nine months. Carefully inspect coconuts for cracks or mold; do not choose those. Lift and shake the coconut to see if it is dry. It should be heavy with juice. Inspecting the coconuts is important. They continue to breathe once picked. The quality and quantity of water inside can deteriorate if stored in warm temperatures during travel.
2. Wash the coconuts in cool, sanitized water. One way to sanitize your tap water is to add 1 tbsp. bleach to 4.5 L of water. Let the coconuts dry on a sanitized plastic cutting board or likewise clean surface.
3. Hold the coconut up and cut a small, round incision at its top.
4. Pour coconut milk through a sanitized silk screen or cheesecloth into a sanitized glass jar or container. Put a lid on the container once done.
5. Store the coconut water in a freezer cooled to 4 degrees C, or 39 degrees F.
6. Serve coconut water over ice.
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