As is the case with many healthy foods, young Thai coconuts are not readily available in many places, but if you look around at organic markets and health food stores, hopefully you can find some in your area.
Just to be clear, I am not talking about prepackaged coconut water. That stuff is inferior in every way. You need to get your coconut juice right from the source!
When choosing your coconut, avoid ones with cracks. If air has gotten in, the coconut may be spoiled. Once you’ve found a suitable coconut, you aren’t out of the woods yet. You still need to get that sucker open!
A Tough Nut to Crack
Most coconuts you will see in stores will already have the husks removed, so they should be relatively easy to open. There are a few different tools you can use for this process; I’ve had good results using a butcher knife. I am told machetes and chef’s knifes also work well.
Start by turning the coconut on its side and shaving off the top layer. Once you’ve filed it down, turn it back upright and grip it firmly. Using the corner of your knife, give it a good, hard whack near the edge. Dig your knife in deep before you remove it, then rotate the coconut and repeat the process. After 3-5 whacks you should be able to slip your blade in and pry it open.
Once you open the coconut, drink the water right away, as it will oxidize quickly and lose some of its potency. After you’ve drank the water, scoop out and enjoy the meat. I recommend using it in a smoothie along with cashew butter. Yum!
Watch the video below for more: