Select a good young coconut. The young coconut should be heavy and when shaken you shouldn’t hear a swishy sound because it should be completely full with water. The husk should be white, not tan, with no purple or brown spots on the bottom.
Use a chef’s knife to open. Turn the young coconut on it’s side and begin husking the top of the coconut with the knife. Please use extreme caution when using the chef’s knife.
Completely husk the top of the coconut to partially reveal the coconut shell. Make sure there is no white husk left on the top.
The coconut shell should have three veins that divide the top of the coconut into 3 sections like a pie chart. Make note of the biggest section. In this case the bottom third is the biggest section.
Make a small slit with the corner of your chef’s knife in the largest section of the coconut shell by using a quick flicking motion. Make your slit about 2 inches from the apex or center.
Press the chef’s knife into the slit until it is about one inch long and the knife is securely in place.
With the point of the chef’s knife still securely in the coconut shell, bring the knife parallel to the table. When the knife is horizontal begin rocking the handle back and forth as if you were revving up a motorcycle. Continue rocking until the lid pops off. The lid should pop off easily.
Finish pulling off the lid with your hands.
Pour the coconut water into a bowl. You can drink the water as is or use it as a base for smoothies, soups, and dressings. Scoop out the meat from the lid with a spoon. Use a sturdy spoon to scoop out the rest of the meat. Eat as is our use in recipes that call for young coconut meat.