If you can find them in your area, there are two kinds of fresh coconuts. The first is brown and covered in coarse brown “hair”. This is the most common kind found in the mainland United States. To open this kind of coconut, take a screwdriver and hammer, and put holes in two or three of the “eyes” on the top of the coconut. Pour out the water into a cup. (Save this-- it’s good for you too. I freeze it in an ice cube tray and add it to smoothies and juices later.) Now take the hammer and crack the coconut open. It has a tough shell and it may take a couple of good hits.
If the coconut meat is white and the juice is pretty clear and smells sweet, this is a good coconut. In my area, about half the coconuts are old and bad. They often have mold in them. You will see the mold inside, and it will taste sour. Try to find coconuts that are heavy and have more coconut water in them. Don’t buy any coconuts that have lumps or liquid leaking from the “eyes”.
I try to buy several, to be sure I get a good one. (Take back any bad coconuts you find and complain to the store. The more that people demand fresh coconuts, the sooner we will start getting fresh coconuts in our stores.)
The coconuts that are white on the outside are young coconuts. They have more coconut water and the meat inside is soft enough that you can eat it with a spoon. Sometimes you can find young coconuts at specialty stores like Whole Foods Market.
Keep your fresh coconut meat and water in the refrigerator or freezer, once opened.
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