I can't even count the number of young coconuts I've had to open for various recipes. Over time, I have come up with an easy and quick way to open them. All you need is a knife, cutting board (or plate) hammer, and bowls to store the meat and water if you aren't using them right away.
The untouched coconut, knife, and hammer.
Cut off the fibrous white husk from the top of the coconut. Cut as close to the inner shell a possible.
Young coconuts have a natural stress line around the top. Gently hit the coconut in one point with the claw of the hammer until it gives.
Here is a picture of the hole punched through by the hammer.
Work your way around the top of the coconut in a circle, until it's ready to be lifted off.
Use the claw to pry off the top of the coconut.
The opened coconut. Pour the water into a bowl. Use a spoon to scrape the meat out of the coconut.
There you have it! I timed myself last time, and it only took me 5 minutes to get the coconut open. Hope this helps, and happy cooking!
