Preparing Fresh Coconut

Using an awl or small screwdriver, pierce each of the three weak spots, found at the stem end, called “eyes”.

Drain the liquid through the holes. Note If using the liquid for coconut milk or drinks, strain through a coffee filter.

Set the coconut on a cloth. With a hammer, the back of a cleaver, or a heavy knife, tap the coconut about one-third down from the eyes while turning the nut slowly. When you hear a faint cracking sound, you will have reached the nut's natural fault line. Continue tapping until the coconut separates into two pieces (this may not happen at once, but persist until it does). Break the coconut into pieces with the hammer.

With a knife, pry out the white meat from the shell and trim off the brown skin.