HOW TO OPEN COCONUTS

To open a ‘hairy’, use a clean screwdriver and find the softest of my three dimples.

Push the screwdriver into said dimple, wiggling it around to make the hole larger.

Invert me over a bowl and let my water drain out.

To separate my flesh from my shell, place me in a 200°C oven for 20 minutes or until cracks appear on my outer shell.

Then, using a meat cleaver or hammer, hit the shell repeatedly along the cracks (keep fingers well away!).

When it breaks into large pieces, wedge a spoon between my shell and my flesh to separate.

To open a green coconut, lever the flower-top section off with a knife. Then insert a coconutopening tool around the hard core and twist to remove. Insert a reusable straw and drink my sweet nectar or invert over a cup.

Then, unless you are handy with a machete, it is probably best you use a blunt tool to break me open and remove my gelatinous flesh.

Firstly, take me outside – as this can get quite messy.

Place me upside down on a hard surface.

Using something large and heavy, like a saucepan, strike my pointy end with moderate force. Turn me slightly and repeat. Continue turning and striking until the green husk cracks open on both sides.

Pull me apart with your hands and scoop out my flesh with a spoon.