Today I did exactly that. First of all (in the morning), I got out the [tag]machete[/tag] and started to peel away the very tough protective skin, which is made of [tag]fibers[/tag] all strung together. Eventually I managed to strip away all of the skin and ended up with the coconut [tag]shell[/tag], which is basically is just a non-bouncing ball.

Once I’d got the shell all on it’s own, I opened up a razor blade and carved out a hole in the top, where there is a softer depression especially for that purpose (what else could it be for?). I then drained all the [tag]juice[/tag] into a large cup, which became approximately 3/4 full. The juice varies between each coconut, with the older coconuts tasting more distinct and and younger ones tasting like sweetened water.

After the juice was taken out of the shell. It was time to [tag]crack[/tag] it. For this purpose I used the back of an axe head. I was very pleased to discover that the [tag]flesh[/tag] was very soft and easily scooped up with a spoon, just the way I like it. That basically describes the whole process of eating a coconut, from picking it off the tree to [tag]peeling[/tag] the skin. Below are some photos.