Coconuts we get from the market come from Mexico and Thailand. Most of the young coconut come from Thailand and are available all year round. They are sold in boxes already prepared and ready for use. One only has to open them properly to get every precious water and tender meat they offer. I open them with ease by slicing the white husk to expose the shell around the mid section then knock it with the blunt side of a cleaver or a similar object to open. This is done right above a huge bowl to catch every drop of the sweet coconut water.
To make the sherbet, you only need to freeze the coconut water that is slightly sweetened with white sugar and then put in a blender to make into a smoothie. Then incorporate some of the very tender coconut meat into the slush and serve in any way you like.
The tender meat looks like this. So soft, you can spoon and eat it from the shell.
Enjoy a really refreshing treat!