Short Machete vs Coconut

I've only ever seen the brown, peeled coconuts down here. I imagine that the fresh, green versions may have softer shell. If the shell is softer, it should be easier to cut. Does anybody know if this is true? Thanks in advance... Coote.
 
Coote,

I have nine of them in my fridge right now so I'll take a stab at this. Yes and no. Don't you love answers like that?

It all depends on how young the green coconut is when picked. Green coconuts are sold mainly for their water which is not like the mature coconut water at all. It is very mild and refreshing not the strongly flavored stuff in a mature coconut.

As the coconut grows the meat begins to form inside like a thin clear slime, that turns into a thicker translucent jelly, that turns into white rubbery meat, that turns into the coconut you are used to.

The shell of a coconut also develops slowly as it grows. What most people think of as a coconut is actually the inner shell of a mature nut. The thick husk has been removed.

Therefore, a green coconut can be in any stage of development from having very mild water, little or no meat, and a very thin, easily cut inner shell, to an almost mature nut with stronger water, a half inch of meat, and a very hard inner shell. I have never seen anything that would give an indication as to whether a nut was more or less developed. Size tends to be a general rule but I have found meat in both large and small coconuts. We buy them by the sackful and they all tend to be pretty much the same in the same sack. One sack will be loaded with meat, the next may have none. I haven't cracked the code yet.

If a coconut is allowed to germinate, the inside of the inner shell fills up with white stuff that is also edible, but I have never seen this first hand. Mac
 
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Thanks for the comments. I look forward to seeing a photo of your fleamarket lady in action if you ever get one Moonwilson.

Machinist..... I just heard yesterday that engineering fitters (who are often machinists also here) have been 'put off' work around town.

Dang Pict, you must have a big fridge. Thanks for your explanation. Gotta say that I forgot to acknowledge your humor in your earlier post. I enjoyed the comments about counting ability and carrying the one :)
 
for the mature coconuts... the less delectable milk are usually tossed out keeping only the meat or copra so they are usually sold/kept dehusked. The idea is to crack the hard shell of the coconut by hitting with the spine of the knife. Make multiple strikes/taps around the coconut in a circular manner to control the crack and how it will open up, rather than one massive conan chop of destruction.:D
For the moist green coconuts, flip the coconut to the side and remove the husk little by little on the stalked end. Seat the coconut back up when you reach the shell and you may make controlled chops to open the shell with little or no spillage. When you are familiar with the thickness of the husk, you may actually make 4 clean strikes in a square on the stalked end, angled towards the center of the coconut to open it and have the cut husk act as a rim holding the milk in. Dehusked young coconut has 2 weak points on 1 end of the coconut shell that can be punctured quite easily without the need for hacking, that is unless you wan to get to the meat, if theres actually any worth getting to.:)
 
If you are going to drink green coconuts on a regular basis it pays to get (or make) a coconut opening tool. They resemble a push dagger with a blade made of pointed stainless steel pipe cut on an angle. You simply shove it in, make a full turn/twist, and pull out the plug of husk. It's easier than uncorking a bottle. The right tool for this makes a huge difference. Mac
 
pict said:
If you are going to drink green coconuts on a regular basis it pays to get (or make) a coconut opening tool. They resemble a push dagger with a blade made of pointed stainless steel pipe cut on an angle. You simply shove it in, make a full turn/twist, and pull out the plug of husk. It's easier than uncorking a bottle. The right tool for this makes a huge difference. Mac
Click to expand...

As you might expect, Condor has a dagger that should work well for that.

PipeDagger.jpg
 
That's actually pretty close, though it's way too long and scary looking. You only have to get about two inches into the nut, not pierce it through. The real deal has a T handle to make it easier to twist and pull out. The inside edges of the pipe are sharpened as well. Mac
 
That is usually done with "water" coconuts(coconuts that are still soft inside with no hard shell). For a coconut like the one pictured above, drill a hole(can be done with a screwdriver, nail, etc.) through two of the three eyes, then pour out the water. Break the shell afterward.
 
I like the short tram, and I am gonna look for a coconut at the grocery store tomorrow.
 
coote said:
I've never done this before. I simply held the coconut in my left hand and made short deliberate chops with my right hand. I cut a groove right around the narrower end of the nut, then pushed the blade into the groove and levered off the top. The milk was saved, and the flesh was delicious.

The convex grind on this 10" Tramontina stood up well to the chopping. It made a nice, neat job.

TramCoconut2.jpg
Click to expand...

A mature coconut like that can easily be cracked open with the spine of your knife. Or even a rock. Try it. Just whack it a few times going around the "equator". When you get a crack starting, strike at the end of the crack to help it along. After you've gotten a good crack going in the shell, puncture a hole in the meat and pour out the juice. Once you've cracked the shell all the way around, just pull the halves apart with your hands.

Best to preserve your knife edge as much as possible for the tasks that really require it. It's the softer fresh (green) coconuts that need a sharp edge. Fresh coconut juice also tastes better, IMO.
 
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