Because coconuts can be difficult nuts to crack—especially for cooks new to the task—we offer a simple method that involves baking the coconut briefly. If the coconut doesn't crack while in the oven, it will once force is applied. The thin, clear liquid, or "coconut water," can be used in soups or for cooking rice. You can also drink it as is.

　　

Ingredients

1 fresh brown coconut

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid into a bowl to sample. If it tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded.

　　

Step 3

Bake coconut in oven 15 minutes.

　　

Step 4

Break shell with a hammer or back of a heavy cleaver, then remove flesh with point of a strong knife, levering it out carefully. Remove brown skin with a sharp knife or vegetable peeler.

　　Cooks' note:

　　• Fresh coconut keeps in an airtight container, chilled, 1 week, or frozen 3 months.