How to Hollow Out a Coconut
Find the eyes of the coconut., Poke into the eye with a knife, a drill bit, or a screwdriver., Drain the water into a bowl, jar or cup., Locate the thin line along the middle of the coconut., Smack the coconut against the line with the back side of...
Step-by-Step Guide
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Step 1: Find the eyes of the coconut.
Sort of like a bowling ball, the coconut will have three "eyes." They're really just spots on one end.
Two will be side-by-side, and one will be the odd one out – it's this odd one that is the soft spot, which you can tap into to drain.
Sometimes you'll need to remove strands from the husk to really get at the eyes.
This is easy enough to do with your hands or a small knife.
The area around the eye should be clean. -
Step 2: Poke into the eye with a knife
If your knife is small enough, you may be able just to poke right through the eye, through the meat, and into the liquid with your knife.
If not, find a screwdriver or a drill bit that is small enough to force an opening.
You may need to tap the end of the screwdriver or drill bit with a hammer.
Just a few light taps ought to do it.
If you experience a hissing sound once you break through to the meat, that's good – it means the coconut is depressurizing.
If you don't (or if you experience air going out instead of in, it's possible your coconut has gone bad. , Coconut water is delicious, so save it! However, make sure it's good before you combine it with other coconut water – you don't want to tarnish the whole batch.
Here's how to know if it's good:
It should be fairly clear, almost like water.
There should be no clouds.
It should not be slimy. , Every coconut has a natural "center point" that is marked by a thin line, sort of like an equator.
This is where it will be easiest to break the coconut cleanly in half.
Locate this line before you begin tapping.
To hold the coconut properly, hold it in your non-dominant hand.
The eyes should be facing down and the ends should be facing out to the sides. , Never use the sharp blade of a knife to hit a coconut! Not only could you hurt yourself, but this could force the coconut to break in a dozen pieces.
Using the blunt, back side of a heavy blade to slowly break it cleanly in half.
A meat cleaver is great as there is a natural curve to the back side of the blade.
This matches the curve of the coconut, applying pressure evenly.
Again, the 3 eyes of the coconut should be facing away from your hand. , Crack the knife against the line a second time.
Keep making slight rotations, always rapping against the line.
Keep going in this manner until you hear a cracking sound.
Once it starts cracking, use less and less force to keep it in two large pieces.
For some coconuts, this will take a few smacks.
For others, it will take a few full rotations.
You're not doing anything wrong – some coconuts are simply easier to split than others.
Keep rapping and turning until the crack has gone all the way around the coconut and it splits cleanly apart. , The easiest way to pry the meat away from the shell is first break the shell in pieces with hammer or something hard, then take a steel glass , position it between the meat and the shell and scoop out the meat easily within seconds.
Another approach is to grab a spoon and position it between the meat and the shell with the back of the spoon facing the shell.
The meat will come off in chunks as it breaks loose.
You may not be able to get all the meat out (coconuts can be finicky), which is when the next step comes in handy.
Spoon not working too great? Some coconut meat is more difficult than others.
In this case, grab a small paring-like knife to shred at the meat.
Make a cut into the meat and drive the knife along the edge, much like you would peel an orange.
Before you toss the coconut meat, consider keeping it.
It's delicious, especially when cold or turned into a smoothie! , The amount of time you need depends on the size of the coconut and the thickness of the meat.
Once it's finished, the meat will have shrunk and you'll be able to pull out the meat in one piece.
People in the Micronesian islands of Palau, Ponape, Chuuk, the Caroline's, etc., will lay coconut halves face up in the sunshine for a number of days till the meat separates from the shell. , Give them a few days (or up to a week) to fully dry and harden.
Giving them this extra drying-out period will make them easier to use for crafts or as a cup or bowl.
They make great decorations in the interim! And if there's even a shred of meat left, it will shrink up and dry during this time period, too. -
Step 3: a drill bit
-
Step 4: or a screwdriver.
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Step 5: Drain the water into a bowl
-
Step 6: jar or cup.
-
Step 7: Locate the thin line along the middle of the coconut.
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Step 8: Smack the coconut against the line with the back side of a large knife or meat cleaver.
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Step 9: Rotate the coconut about a quarter of a turn with each rap.
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Step 10: Pry the meat away from the shell.
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Step 11: Place the 2 coconut halves on a cookie sheet in the oven at 150°C (300°F) for 1-2 hours.
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Step 12: Place the coconuts shell-side down in a well-ventilated area.
Detailed Guide
Sort of like a bowling ball, the coconut will have three "eyes." They're really just spots on one end.
Two will be side-by-side, and one will be the odd one out – it's this odd one that is the soft spot, which you can tap into to drain.
Sometimes you'll need to remove strands from the husk to really get at the eyes.
This is easy enough to do with your hands or a small knife.
The area around the eye should be clean.
If your knife is small enough, you may be able just to poke right through the eye, through the meat, and into the liquid with your knife.
If not, find a screwdriver or a drill bit that is small enough to force an opening.
You may need to tap the end of the screwdriver or drill bit with a hammer.
Just a few light taps ought to do it.
If you experience a hissing sound once you break through to the meat, that's good – it means the coconut is depressurizing.
If you don't (or if you experience air going out instead of in, it's possible your coconut has gone bad. , Coconut water is delicious, so save it! However, make sure it's good before you combine it with other coconut water – you don't want to tarnish the whole batch.
Here's how to know if it's good:
It should be fairly clear, almost like water.
There should be no clouds.
It should not be slimy. , Every coconut has a natural "center point" that is marked by a thin line, sort of like an equator.
This is where it will be easiest to break the coconut cleanly in half.
Locate this line before you begin tapping.
To hold the coconut properly, hold it in your non-dominant hand.
The eyes should be facing down and the ends should be facing out to the sides. , Never use the sharp blade of a knife to hit a coconut! Not only could you hurt yourself, but this could force the coconut to break in a dozen pieces.
Using the blunt, back side of a heavy blade to slowly break it cleanly in half.
A meat cleaver is great as there is a natural curve to the back side of the blade.
This matches the curve of the coconut, applying pressure evenly.
Again, the 3 eyes of the coconut should be facing away from your hand. , Crack the knife against the line a second time.
Keep making slight rotations, always rapping against the line.
Keep going in this manner until you hear a cracking sound.
Once it starts cracking, use less and less force to keep it in two large pieces.
For some coconuts, this will take a few smacks.
For others, it will take a few full rotations.
You're not doing anything wrong – some coconuts are simply easier to split than others.
Keep rapping and turning until the crack has gone all the way around the coconut and it splits cleanly apart. , The easiest way to pry the meat away from the shell is first break the shell in pieces with hammer or something hard, then take a steel glass , position it between the meat and the shell and scoop out the meat easily within seconds.
Another approach is to grab a spoon and position it between the meat and the shell with the back of the spoon facing the shell.
The meat will come off in chunks as it breaks loose.
You may not be able to get all the meat out (coconuts can be finicky), which is when the next step comes in handy.
Spoon not working too great? Some coconut meat is more difficult than others.
In this case, grab a small paring-like knife to shred at the meat.
Make a cut into the meat and drive the knife along the edge, much like you would peel an orange.
Before you toss the coconut meat, consider keeping it.
It's delicious, especially when cold or turned into a smoothie! , The amount of time you need depends on the size of the coconut and the thickness of the meat.
Once it's finished, the meat will have shrunk and you'll be able to pull out the meat in one piece.
People in the Micronesian islands of Palau, Ponape, Chuuk, the Caroline's, etc., will lay coconut halves face up in the sunshine for a number of days till the meat separates from the shell. , Give them a few days (or up to a week) to fully dry and harden.
Giving them this extra drying-out period will make them easier to use for crafts or as a cup or bowl.
They make great decorations in the interim! And if there's even a shred of meat left, it will shrink up and dry during this time period, too.
About the Author
Noah Cooper
A seasoned expert in technology and innovation, Noah Cooper combines 2 years of experience with a passion for teaching. Noah's guides are known for their clarity and practical value.
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