Coconuts are full of rich milk. The milk is a very good
indicator of the quality of the coconut. First check the
eyes (the little holes at the top) and make sure they are
dry and free of mold, then shake the coconut and listen
for the milk inside. The amount of milk inside is equivalent
to the moistness and freshness of the flesh. Once you pick
a good coconut you now have to figure out how to open it.
First pierce the three dark eyes at the top with an ice
pick or screwdriver and pour out the milk. Then take the
coconut and place it in an oven at 350 degrees for approximately
15 minutes or until the shell begins to crack. Place it
on wax paper or in a towel and hit it with a hammer. The
nut should break into pieces. Just in case you were wondering,
the reason you see so many coconut palm trees near the beach
is because they tolerate high salt concentration in the
soil.
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