Open A Coconut
With a sharp machete, it is easy to whack open a green coconut and eat the soft interior of white meat. In Thailand, only the green coconut meat is used for cooking. In most of the Pacific, it is the firm meat from the brown coconut that is grated for food. Many people think the water from the green coconut is better for drinking than that from the brown. The water from the brown nut is thicker and oiler. But none of it tastes in the least like coconut. In fact, there is little flavor unless the nut is too young and green then the murky liquid tastes bitter.
When a brown coconut falls from a tree, it is ready to eat. To make sure it is not too old
Traditionally, South Pacific natives would use a pointed shaft of hardwood set firmly in the ground to pry away the husk of the coconut. Modern technology gives natives nice steel spikes. Going in from a 90 degree angle, the nut is rolled on the spike to pry the husk away, starting on the wide stem end. For a cruiser, with the coconut resting on the ground, the pointy edge of an ax will work to pry away the husk. For us novices using an ax, it is easier to first perforate two lines longitudinally on the coconut about two inches apart. Then go back to the area of the coconut at the largest end, the
Once the nut is free from the husk, notice there are 3 eyes on one end. One eye will be softer than the others. If you can push you finger into it, the nut is most likely rotten. There should be no strong odor. This happens sometimes when buying a husked nut at a native market and the nut has sat around for a few days. Husked coconuts last only about 3 days before turning. Normally a sharp pointed knife can be used to carve out a hole in the softer eye and drain the liquid for drinking. I simply put a 3/8 inch bit in my drill and save dulling my knives.
Traditionally, natives used a serrated clam or other shell to grate out the white meat of the nut. Now, there are galvanized graters attached to long, flat, wood arms. The person doing the work sits on the wood arm and grates out the white meat over a bowl or basket.