This is a young coconut (green coconut), also known as a Thai coconut. When selecting a coconut, avoid ones with cracks, mold, and soft wet spots. Cracks and wet areas may mean a leak in the coconut, which may mean the contents have begun to spoil. Liquid leaking out means bacteria may be getting in. If you give the coconut a shake there should be no air inside, so no sloshing. The inner shell should be full of liquid. A heavier coconut generally means more coconut water.

The "eyes" of the young coconut are actually at the base of these white coconuts. The coconuts are shaped uniformly for shipping, though the sizes may vary. The skin and some of the husk have been removed.

The size of the inner coconut may vary. The content of the liquid may also vary. The coconut water can vary from 3/4 cup to 2 1/2 cups, sometimes more.

While there are many methods to open a young coconut, I prefer a chef knife like this one. I find this method easier, cleaner, and more efficient than other methods.

Grip the coconut firmly near the base. Hold the point of the coconut to your right (if left-handed, reverse this). Hold the tip of the knife 2 to 3 inches from the point, with the sharp edge of the blade toward you.

The distance from the point will vary, depending on the size of the inner coconut and the thickness of the husk. A thick husk will require you start further away from the point.

While holding the knife tip firmly in the coconut, lift both the coconut and knife several inches off the counter or cutting board.

As the knife should be sharp, as always, be careful while using it.

Bring both the coconut and knife, simultaneously down firmly, driving the knife into the coconut. If you don't get the knife far enough in the first time, then repeat the process.

Turn the coconut upright.

The knife should now be firmly inside the coconut.

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