Coconuts offer many different health benefits in addition to being delicious, but working with whole coconuts can be difficult and a bit intimidating if you don't know what you are doing. Once you get the hang of it though, the work is definitely worth it!

First you need to learn about the anatomy of the coconut: shell, skin, flesh, and water.

Shell: The tough brown shell has three "eyes" or dark spots, but should be free of cracks or mold. Make sure you avoid coconuts that are leaking water.

Skin: Under the shell is a thin layer of brown skin. It's edible, but can also be peeled away.

Flesh: Once a coconut is open, it will keep for only a few days in the refigerator. Unopened, a coconut could lose at room temperature up to six months.

Water: When selecting a coconut, shake it and listen for water inside. The liquid is what keeps the flesh moist and flavorful.

Next you need to know how to break down a coconut:

1. Make a hole in 2 of the 3 eyes with a metal skewer (or screw driver).

2. Drain the water. You will get about 1/2 to 3/4 cup of liquid.

3. Using a meat mallet or hammer, firmly tap the coconut along the middle, turning as needed until the shell starts to split in half.

4. Once you have split the coconut open, carefully pry the flesh away from the shell using a butter knife. Try loosening the flesh by tapping the shell on the outside. Or place the coconut in the oven at 300F for about 10 minutes or until the flesh starts to pull away from the shell. Allow to cool and then the flesh should pop out easier.

5. Using a paring knife or vegetable peeler, peel away the thin brown layer of skin.


Fresh coconuts can be purchased at your local grocery store. Most stores also offer young coconuts. They are usually sold peeled and wrapped in plastic. The young coconuts usually contain more water (about 1 1/2 to 2 cups.)

To remove the water from a young coconut, slice off the pointed tip (this will take some force.) Stand the coconut cut side up and cut a square into the tough flesh on top. Pry out the square with the tip of the knife, then add a straw and drink or pour into a glass.



Coconut Chips
Remove the flesh from 1 brown coconut and shave the flesh into thin strips with a vegetable peeler. Toss the strips with 1 to 2 teaspoons of confectioners' sugar. Spread onto a baking sheet lined with parchment paper and toast at 300F for 20 to 25 minutes, stirring occasionally.