Drain the juice before cracking open a coconut.
Among the most well-known and well-liked tropical fruits, coconuts are delicious when eaten alone or added to baked goods or savory Asian dishes. Coconut meat is a vitamin-rich, fattening energy source, while fat-free, low-calorie coconut water provides hydration and more electrolytes than many sports drinks. The only problem is getting the coconut open -- its hard shell is difficult to cut open with standard kitchen knives, and when you open a coconut this way, the loose water in the center of the coconut runs out. You can save the juice and open your coconut in minutes with a few common tools. Add this to my Recipe Box.
Instructions
1. Place the coconut on a stable work surface with the three indentations, or "eyes," facing up.
2. Pound nails or an ice pick through each of the eyes with a hammer, one at a time. Stop pounding the nails or picks when you stop feeling resistance -- this means you pierced through the shell and meat to reach the water inside. Pry out the nails with the claw end of your hammer before proceeding.
3. Tilt the coconut over a large bowl or other clean container to drain out all the water.
4. Pound the coconut shell with the hammer to crack open the shell and expose the meat.
Tags: open coconut, with hammer