Coconuts sold in stores have a hard, brown exterior that remains once the outer husk has been hacked off. Removing the brown shell and reaching the white meat of a coconut requires some practice and skill with a heavy knife. Alternatively, you can peel the coconut by baking it for a short time until the shell is cracked.
- Gather your supplies
Gather a screwdriver or a strong metal skewer, a large plastic bag, a heavy knife or hammer, and a smaller paring knife.
- Drain the coconut juice
The top of the coconut shell has small holes. Poke the holes with the metal skewer or screwdriver, and turn the coconut over onto a large glass to drain. If the coconut juice tastes rancid, then the coconut is not fresh and may be unsuitable for cooking.
- Bake the coconut
Preheat your oven to 400 degrees Fahrenheit. Put the coconut on a baking sheet and keep an eye on it for 10 minutes, at which point a crack forms on the surface of the shell. Once this happens, pull the sheet out .
- Break the shell
After the coconut has cooled down, put it in a large plastic bag. Place a large knife flat against the surface of the bag. Using your fist or a hammer, hit the coconut several times until it breaks. Finally, use a smaller knife to separate the shell from the coconut meat.