How to Open a Young, White or Brown Coconut and Which is Best?

How to Open a Young, White or Brown Coconut and Which is Best?


This is John Kohler with Okraw.com. I have
another exciting episode for you. And this is one that’s been requested by some of you
guys out there. Hey, John, what kind of Coconuts do you eat? You know, which ones do you use?
Which one should I use? Which ones are the best to, you know, consume on a raw foods
diet? And what’s the difference between them? But more importantly, how the heck do you
get them open? So in this video we’re going to cover all that information and more. The first thing I want to talk about is that
Coconuts are one of my top favorite foods, probably my number one favorite food. Like
if I could be stranded on a desert island, I’d probably use the Coconut because it can
be used in so many different ways, besides just the water and the meat and depending
on the age of the Coconut, the water is either sweeter or not as sweet, that also depends
on the variety of the Coconut. Plus also the meat could be very jelly thin or really thicker.
The thicker it is, the fatter it is, the more saturated fats in there. In addition when the Coconut has a full nut
like we’re seeing here, and actually the conditions are ripe, it actually starts to sprout a little
baby palm, and then inside it turns like this like puff ball, kind of like angel food cake.
And that’s actually in Hawaii they call that Queen’s candy because you’re actually eating
the Coconut sprouts. And the Coconut sprout basically forms from
the fat inside. That fat is actually for the seed to germinate and then the energy for
it to grow and so that actually sends out roots into the ground and then grows into
a nice big tropical tree. So first, let’s talk about the Coconuts. The
Coconuts are tropical plants, so you know, I think there’s one plant in Southern California
alive, but you know, they don’t like the frost, but it’s not producing, but for most cases
you have to go to maybe like Mexico, South Florida, potentially South Texas or the Caribbean,
maybe Hawaii to have some fresh Coconuts. Now, the best Coconuts in my opinion are the
ones right off the tree because you could harvest them yourselves and you know exactly
what happens to them. Now when you’re going to climb a tree you want to actually get the
ones in the tree that are green, orange or yellow, because those are the young ones and
those are the ones you want to consume because they’re the most delicious ones and they’re
rich of nature’s purified water, and to me that’s the main benefit of the Coconut. You know, many of you guys may have and may
be still be drinking tap water or at least I encourage you guys to filter it. But the
best water on earth are filtered by the plants. You know, besides Carrots and Apples and even
Watermelon filtering your water which I always encourage you guys to eat a diet rich in fruits
and vegetables which also filters your water. To get your water, another way to do it is
through the Coconut, the Coconut water which is pretty much just clean water full electrolytes
and other trace minerals in there. So, yeah, so Coconuts by far the number source of the
best water on earth. So anyways, we’re talking about the Coconut,
you want to get the young ones because they’re much more full of water and they have a little
bit of meat, jelly meat or spoon meat that’s actually rich and delicious. And once again
the more mature the Coconut gets, the higher the saturated fat content. So anyways, this is what a Coconut looks like
after it drops off the tree and these aren’t the ones you necessarily want cause this ones
actually get kind of old and actually this one is actually dried out cause actually I
brought this back from Florida with me one time. But it’s a good demonstration to show you
guys actually what a Coconut looks like, and these guys, you know, they can actually be
a lot larger the size of a football. Now if we shave this all down, the brown one like
this what we’re going to get is we’re going to get a Coconut that looks like. This is
the actual nut on the inside and the husk is all around it. Now they use the husk in like gardening purposes,
it’s actually called Coconut core. It actually soaks up it’s weight in water and it’s very
good to hold water in your soils. So I like that a lot. So yeah, this the more mature
Coconut as an example to show you guys. What we’re looking at here are the different
kinds of Coconuts that maybe available to you, you know, some of these you guys may
have never seen in some parts of the country, frankly you probably aren’t going to get some
of these Coconuts cause they’re specialty items. You know, most people think of the Coconut,
they think of the brown Coconut. Now this is the mature Coconut and this is my least
favorite type of Coconut. These guys once again are the old ones and when you shake
them, hopefully you hear water, you know, splashing around. And if you don’t hear anything
shaking around in there, don’t buy it because then there’s no water and that’s a sign that
it’s probably bad and you don’t want to buy it. When you pick up any Coconuts to buy you want
to hear as much water as possible. So by shaking this and hearing it I could tell this is probably
about up to hear in water, so it’s maybe 3/4 full of water, so that’s definitely a good
sign. Now when choosing a Coconut you want to look
for any kind of discoloration, you know, by the eyes it maybe black, and this is sometimes
normal sometimes not. And you’re just going to have to get to learn how to pick a good
one out, you know, number one by shaking, number two, it should be heavy for its weight,
not too light. You know, the lighter it is, it may not be as good. So you know, when I go to a store I look at
all the Coconuts and number one, if they’re selling it by the each, I try to pick up the
largest one that has the most water cause the water is what I’m really after. These guys are the most mature Coconuts and
they have the thickest meat and the least amount of water and the water tends not to
taste so good. Sometimes they even put labels on these, the water is not for drinking and
you’re just supposed to use the meat, that’s probably cause the water is going back because
they’re really old. It’s also very important to go to a market
or a supermarket that actually has a high turn over rate for the Coconuts. What is high
turn over rate mean that means they sell a lot of them. So if you go to your standard
American supermarket, you know, most Americans aren’t buying Coconuts so they’re sitting
there a lot and you can’t really tell when these are bad like Strawberries go back. So
the produce guys don’t rotate them out enough. So you want to go to an Asian market or a
Mexican market where they sell them a lot and you know they’re always getting constantly
fresh ones in there. So that’s going to assure you a better probability of getting fresh
one. Another thing you can do is talk to your produce manager and have them order a case
for you. And you know, when they order a case for you,
they’ll get the case in fresh and then they’ll give it to you so that you can get a lower
price but also get fresher Coconuts that will hopefully be better. Next let’s talk about organic versus non-organic
Coconuts. Most Coconuts you find are conventional Coconuts because it’s very hard to find organic
Coconuts. I think there are some imported organic brown Coconuts, you know, and sometimes
you could actually buy direct from the grower who are growing organically. Now in my opinion
most growers of Coconut are not spraying any pesticides and hopefully they’re not any herbicides
either because Coconuts really don’t have any pests that get them and they’re so high
up in the trees. I don’t know … they shouldn’t hopefully
be spraying any herbicides down below the trees either. But they may be using synthetic
fertilizers which may or may not be a concern for you, but I believe there’s no pesticide
residues or anything on the Coconut when you buy them. That being said, the young Coconuts are actually
treated prior to coming in and I’ll talk more about that in a little bit. So for the most
part I buy conventional Coconuts because I believe they’re fairly safe with the Thai
Coconut I will talk about. So these are the most mature Coconuts and
I don’t necessarily recommend them. What we’re going to move into next is the white Coconuts,
and maybe these are like the adolescent Coconuts. These are not quite as old as these guys,
but not quite as young as the Thai Coconuts either. Now when you shake this, once again you should
hear it full of liquid and it’s a good sign if you can shake this and you don’t hear anything
slashing around because it’s totally full of liquid and it’s the liquid in the Coconut
them after. So that’s why I like these guys. Both these guys actually for me, these guys
are imported from Mexico and from my research these are actually not treated, they’re just
actually taken off the tree, you know, in its whole form in a husk, they de-husk them
and send them on in. So I had these guys actually go moldy on me, you know, they have great
spots near the eyes, and you know, sometimes they’ll have cracks in them so you want to
get a Coconut that doesn’t have any cracks and no mold spots. I buy these by the case in general or pick
them out by hand at the store right when they put them out, so I get a really good one.
So once again go to a store that has a high turn over rate or buy them at a case to assure
you get the freshest ones. Next we’re going to get into the Thai Coconuts,
and the Thai Coconuts are the youngest Coconuts. Now you might be thinking, John, how come
this Coconut looks different than this Coconut, well, if you remember when I talked earlier
about it, all the Coconuts on the tree looked like this, they don’t look like one of those
guys. And if they had to ship these Coconuts like this in the husk, you know, they couldn’t
fit as many as a case. So what they do is actually they carve this
actually down and what you’re looking at now is a Coconut like in this orientation. The
bottom of this Coconut is actually the stem end, and the top is the crown end. And they
basically just shave off a lot of these husks so that it’s easier for shipping. Also when the Coconut is young like this,
you know, this young, when they’re this old, the shell is actually rather hard, the eyes
are formed, so that is the protective barrier, but when the Coconut is this young, the eyes
are really soft and more parable and it needs this around it to protect it because the shell
can be actually fairly thin. Now these Coconuts are different variety of
Coconut, much like we have Fuji Apples, and Granny Smith Apples, and Gala Apples, and
Honey crisp Apples. This is a special dwarf Thai Coconut variety that all the Coconuts
in general in this style are sweet Coconuts whereas other Coconuts, you know, maybe any
random or variety that are unnamed or you may not know or they probably don’t know either
that are just growing trees and harvesting them and shipping it to you. So for that reason these guys are always going
to be sweet than one of these guys. So if we’re talking about sweetness, these guys
are the sweetest, this is the next sweetest, and then the brown ones are probably not sweet
at all. In addition we could talk about the meat.
So the meat on these guys are usually relatively very thin called spoon meat, and the meat
on this is more thick and then the meat on this is the thickness of all. Now the fatter
the meat, the thicker the meat, the higher the fat content because once again the Coconut
palm is making the fat in there to feed itself once it drops its seed and the seed germinates. If you want the high fat content, then of
course you’re going to want to get a brown Coconut. If you don’t want the fat content
then you’re going to get the Thai Coconut. And if you want something in the middle, get
this. So those are the Thai Coconut. These are imported
from Thailand; they usually don’t come from anywhere else from what I’ve seen. They have
the husk on them. Now this is wrapped in plastic so I don’t generally take off the plastic
because what they do is they carve these Coconuts down and they dip them in a solution of fungicide
and sulfites. So many of you guys may know that some wines contain sulfites or actually
most wines contain sulfites and some people have bad allergic reaction to sulfites. So the question is does the sulfite and the
fungicide called Thiabendazole which is also sprayed on non-organic Bananas or conventional
Bananas and also actually used as a drug for some people to like de-worm you. That does
actually get through the husk and then into the … through the nut and into the water
itself. You know, I have seen somebody who’s done
some testing and that basically said no and I’ve had a friend that was really sensitive
to actually consuming sulfites and she would get asthma really bad and for the most Coconuts
she’s ever drunk she’s never got any hint of asthma, but one time she had one and she
got some chest tightening. So for the most part I feel they’re safer,
but of course I’d rather go for these guys that I know are not dipped. That being said,
I do rotate what I’m eating on a regular basis. So sometimes I’ll have the young ones, sometimes
I’ll have the middle age ones which is my staple, I intend to buy more of these than
these guys and then rarely I’ll get the brown ones for the thick meat if I want to use the
meat in a recipe. Now I guess next what we’re going to do is
going to go ahead and show you guys actually how to open the 2 different kinds of Coconut.
So this is one kind the Thai Coconut and these 2 Coconuts are pretty much open the same way. So first I guess we’ll start off with the
Thai Coconut. So I have a variety of tools, you know, from a Cleaver here and a standard
like chef’s knife, and you know, some people will just take this tool and hack this thing
up and the water will spray everywhere and it’s quite dangerous cause you’re hacking
with a big heavy duty knife and I have another video on Youtube that I will go into detail
on different ways you can open a Coconut. Now I have opened a Coconut with a butter
knife. I actually don’t like using the Cleaver like this. I like using the standard chef’s
knife like this. I’ll put the Coconut on it’s side and we’ll just basically carve off the
husk. This is very simple and easy, you know, take your time; you’re going to be at no risk
for injuring yourself if you do this properly. So that’s another reason why I like this method
because it’s safe. I don’t want to lose any of my digits over a Coconut. So now what we’re looking at is we’re looking
at a little pyramid type thing and what we’re particularly looking at is the bottom of the
Coconut. So if you line these guys up they pretty much look similar because this is the
bottom once again. And on the bottom there’s 3 main veins. There’s a vein here, vein here,
and a vein here. So there’s like a quarter of the Coconut here, a quarter of the Coconut
here, and then there’s a half right here. So I’d like to go about an inch down from
the part that you could see the half and right about there we’re going to stick the knife
in. And we’re just going to back our hand up to about the end of the knife. I’m just
going to have a one fast hard tap. Alright, so when you do that the knife should
stick in then you’re going to lower the … level the knife down to be parallel with your table
and just rock your knife, and then you’re going to see we got this top off the Coconut.
You could then, you know, put a straw on here and drink that delicious Coconut water. Now another reason why I like opening the
Coconut like this is because now we have a nice large whole that we could put a spoon
into or use an ice cream scoop because they’re very thick and they won’t bend like your spoon.
I’ve bent many spoons in the young Coconuts, so that you can get the young meat out. I
usually blend up the meat and the water with one Vanilla beat and that makes a Vanilla
shake like no other, so delicious. So some other uses for the young Coconut meat
is I actually like to take it and put it in the blender with mostly Coconut meat, some
dates and a Vanilla bean and then a little bit of Coconut water just to blend it up,
got to be putting in the Vitamix to break that Coconut down into a delicious Vanilla
pudding, oh, it’s so good. Another way you can use it is you could actually
take the meat out, put it in the hydrator and my friend calls that white shocker because
of the sweetness and also the fat content. Taste so good like that as well. Now some people actually take the meat out
and will freeze it and then use it at a later date. I don’t necessarily recommend doing
that although you can because I don’t like to freeze the foods that I eat. I like to
eat as many things as possible, as fresh as I possibly can get them. Next I’m going to show you guys actually how
to open up either the white Coconut or the brown Coconut and I’ll show you guys actually
on the brown ones, so it’s easier, but I’m actually going to open the white one today.
Every Coconut basically is known as a monkey face. And if you look here closely you could
see the 2 eyes and the mouth. Now how can you tell if it’s an eye or a mouth, because
there’s 3 holes. Well, the eyes simply have little ridges like we have eyebrows, it has
little eyebrows. So if you look closely you could feel and also see the little ridges
that make the brow up on the Coconut. So those the 2 eyes and then this is the mouth that
doesn’t have a brow and generally it’s larger. So on the mouth is the softest hole and that’s
the one you want to actually go through to actually get the water out. So we’re going
to go through. And once again this is the 2 brows, these are the 2 eyes, we’re going
to go through the mouth right here. And you could stick a screwdriver through there or
chopstick or whatever, but I got a special tool and this is normally used for opening
the young Coconuts, but you can also open up only through the mouth, not through the
eyes of the more mature Coconuts and this has a little like knife blade on it. So what we’re going to do is we’re just going
to simply stick this in the Coconut and turn and spin it and it actually just goes right
in, we pull it right out and then what’s left inside here is a little plug that you can
then pop out just like that and you could go ahead and put that in your compose bin. Next thing we’re going to do is we’re just
going to go ahead and stick a straw in there, most delicious. Now I prefer the taste of
this Coconut over this Coconut. And a funny story I want to give you guys
is actually right when I got into raw foods and was eating lots of Coconuts I was … getting
to love the Thai Coconuts, you know, and I was like, “Okay, these are the Coconuts that
are good. I like the flavor,” cause I got used to them. Then I went over to Hawaii,
and you know, I got a Coconut off the tree and I’m like, “This thing suck. They’re not
as good or as sweet as the Thai Coconuts,” because my whole reference point was the Thai
Coconuts. Now the Thai Coconuts are picked, put on a
boat, shipped over, and then you get them. So they’re not quite as fresh as the one right
off the tree and nowadays actually I literally feel the energy in the foods like the life
force. So these guys aren’t quite as full life force as fresh ones. Although every fresh
one you get is going to taste completely different, you know, with the Thai Coconuts most of them
always taste the same. So I like diversity and new taste sensations and some Coconuts
in nature they’ll be like champagne, some will taste like, I don’t know, like water,
some will taste a little bit sweet. I mean, they’ll be a little bit bubbly if they’re
starting to ferment on a palm. They’re just so good. So nowadays the freshest ones are
the best ones. Now let’s talk about storage for a minute.
The Thai Coconuts, you know, they’re once again shipped over and they’re not frozen
and then thought out, because if they were they’d actually crack and I have done that
before. How long will they last? Well, in general these guys you could buy and I’d store
these for up to 2 weeks, 3 weeks in my fridge if you get them fresh. I mean the problem
is they could have been sitting at the grocer for, you know, 1 or 2 weeks before you even
bought them and then they might have a week, you know, in your fridge. So in general I’d
store them for up to a week. But you want to them as soon as possible. For these guys, for the brown ones, I mean,
they’ll easily store a month in my opinion. And these guys outside the refrigerator will
still maybe for 2 weeks, but you got to make sure they’re dry and if you get them a little
bit wet, they need to dry out because if they’re still moist, then they may mold on you. So
that’s for the storage. Next, I’m going to go ahead and drink the
rest of this water and I’ll show you guys actually how to get the Coconut open and then
get the meat out as well. Now I got all the delicious Coconut water
out of that and we’re going to go ahead and break this in half. So, you know, many people
may put this in like a plastic bag and then hit it against the ground, it will shutter
in million pieces, but you know, that just gets really messy. So what I like to do instead is open it the
easy and quick way. So what you’re going to need for this is a standard like Cleaver,
and we’re not going to use the blade edge of the Cleaver cause that could actually damage
your blade. We’re going to use the back edge. You want a nice heavy one. Now what we’re going to do is actually we’re
going to basically pretend this is the earth, and the top of the earth is where you put
the hole and the bottom of the earth is down here. And along the equator where the equator
would be, we’re going to have it half the Coconut to break it’s shell. So we’re going to turn on its side and we’ll
just take the knife and tap and turn, tap and turn, we’re going to turn it and tap it,
turn it and tap it, and when you do this a couple of time what you’re going to see is
that it’s going to basically make a circle and it’s going to come out in half for you. So you could see the meat in this Coconut
is actually fairly thick. It’s getting more thicker on part with this guy. Now I want
to talk about the meat for a second. John, what do you do with the old mature meat? Well,
I definitely don’t eat it too often. I might take a little scrapping and it might go into
a smoothie. But for the most part I like to actually take the meat out of here and either
make it into Coconut milk which is number one. I could make it into Coconut cream or
I could make it into Coconut butter. And I do have other videos on Youtube, because
I’m not going to get it into those functions in this video, but those are the things I
do with it. There’s so many different things you can do. One of the biggest questions I get is, “Hey,
John. How do you get the Coconut meat out so that you can use it to, you know, turn
it into Coconut shreds, if you just put it to a juicer with a blind plate and then shred
it up and then put it in your dehydrator.” Well, I have a special tool for almost everything
and I have a special tool for getting the meat out. And if you’re interested in either
of these tools here, they are available on the website YoungCoconuts.com. So to use this tool it’s very simple. We’re
going to go ahead and move some of this stuff out the way so I could show you guys. You
always want to be safe when using these, both of these tools actually have nice sharp edges
on them. So what I’d like to do for this tool is I’d like to hold the Coconut against the
table and you’re basically going to shove this in between the Coconut and the shell. So I’m going to hold it against the table
and shove that in there just like that, then what we’re going to do is we’re going to actually
kind of twist the hand like this as we’re rotating the Coconut around to force this
between the shell all the way around the whole Coconut. So I’m continuing to work this tool between
the shell and the Coconut meat and I’m rotating the Coconut to go all the way around it. Now
I’m kind of rocking my hand back and forth just very slowly and very methodically to
get the whole Coconut out. Now you can get this out in pieces but it’s a challenge of
mine every single time I do this to get it out in one whole piece because it looks cool.
So let’s see if we can go ahead and do that for your guys. I’m working at it and check it out; once you
got it right you could actually just pull this whole piece of Coconut out. Now you might
be thinking, “Hey, John. How come it’s not all white?” Well, you know, this is part of
the Coconut shell still stuck to it. And this is completely edible it’s just extra fiber.
If you’re using some kind of culinary, you know, thing and you don’t want any brown coloring
in your stuff, you know, I usually just blend this up or shred it up. Just take a knife
or take a peeler and you could just peel that stuff right off so you just have that white
Coconut that you’re looking for. In any case this makes a nice little bowl
to serve things in or you know, I would actually take and grind this up with a juicer with
a blind plate and then into pieces and then I shred it up and then actually put it in
the dehydrator and then into a hot fresh Coconut shreds. Now the fresh Coconut shreds you make in your
dehydrator with fresh Coconut like this taste nothing like the ones you buy in the store.
The ones in the store basically have the fat taken out of it and they taste to me kind
of like cardboard nowadays after making my own, because the ones that you make have the
full fat content. The other thing you may want to be aware of
if you do make dehydrated Coconut shreds, they may last 3 to 6 months before going rancid.
How will you know if they turn rancid, open the jar up and smell? If it smells nice and
Coconuty, then they’re fresh. If it smells funky, then toss them, or compose them. The other thing I could do is actually just
take this and I’d actually put it in the blender, both halves actually with 32 ounces of water,
blend it up into a nice mixture and then put it to a nut milk bag, or I’d like to use my
Omega Juicer to make a delicious Coconut milk. So and then also you’ll have like a little
bowl here that you can use if you get it out in one piece. You could actually sand this
out and shellac it and have little bowls to store stuff in, or just compose it. Now the brown Coconut is pretty much used
the same way as the white one. If we open the brown one the meat is not going to be
quite as flexible as this. It’s going to be more mature and crack a lot easier that’s
because there’s a lot level or higher fat. So if you’re going after and want to eat more
Coconut oil because of the benefits of Coconut oil, I recommend you eat actually the more
mature brown Coconuts and eat the meat out of that. I don’t like extracted oils; extracted oils
are 100% fat, 120 calories per tablespoon, and in the Coconut flesh you’re going to get
the oil plus the fiber and all the other nutrients that are contained within. If you do want to make a Coconut cream, then
what you would do is you’d actually use the more mature or the brown Coconuts to actually
put this through your juicer and only certain juicers will do this such as the single angular
juicers or the twin juicers and you’re going to put the chunks, you got to cut them small,
don’t put large chunks in. Chunks of Coconut through your machine and really squeeze out
the nice, rich, fatty, cream out of it. If you want to make a Coconut butter, what you’re
going to do is you’re going to go ahead and take out the meat, shred it up, dehydrate
it, and then you’re going to actually take those shreds and put it through your juicer
with the blind plate, once again with a single angular or dual gear juicer works best to
grind that all up into the best Coconut butter you’ve ever had. So there’s many different products you can
make with the Coconuts and I’ve made a lot of them. Be sure to check my other Youtube
videos about Coconuts to learn more about some of the ways that I use the Coconuts personally. I think they’re an excellent source of saturated
fat because saturated fat is not in most plant based diets because that’s usually from animal
products. So this is one source of it. Now while we don’t need … and saturated fat
is not an essential fat like Omega 3 or Omega 6’s are, you know, I believe it can be beneficial
especially if you’re not getting enough because saturated fat from my experience has a direct
impact on my cholesterol level which is the master hormone which creates things like testosterone,
and other hormones. So I like to keep a good level of saturated fat, but not too much cause
too much of any good thing is probably a bad thing. So I hope you guys enjoyed this episode learning
more about which Coconut is best. And once again it depends on what you need to do with
it. Personally these guys are my favorite except put them in the tropics and get them
right off the tree. Once again my name is John Kohler with Okraw.com.
We’ll see you next time and remember keep eating your fresh fruits and vegetables. They’re
the best.

About the Author: Garret Beatty

100 Comments

  1. Philippines coconut, the best! My classmate in high school owned a coconut farm. We hangout there once in a while and consumed unlimited young coconut .

  2. Good stuff. It was like taking a college course.
    We subscribed.
    Maybe you would want to join us to do a radio show sometime?

  3. the old brown one is only use for condiment and coconut milk for cooking and for making coconut oil.. If you eat too much of that old raw one it will make you go to the bathroom a lot and may give you the runs too due to the raw rich thickness just like, eating too much raw oatmeal …

  4. Hi John.  Lately I have been making a lot of coconut yogurt and I find that it is really hard to open up the brown hairy coconuts.  I will use more Thais than the brown ones, however, the brown ones do have more meat and I like to make a lot of it so I can have it for the week.  I will try using the back of my cleaver to open it.  I was using a rubber mallet.  I will see if this makes a difference.  I find myself wincing while I'm trying to open them.  I have also hurt my hand because the coconut cracked, but did not open so it pinched my skin!!!  I think I need to use the metal cleaver as opposed to the rubber mallet!!!  We shall see!!!

  5. Hi John, thanks for all you wonderful info. I have a question. I just cracked open a coconut (after draining the water) and the coconut shell came right off the flesh and it did not have usual hard brown skin on it it was white – it looked like the skin remained attached to to the shell. It looked weird but smells ok. Is it good?
    Thanks for a reply.

  6. Do you have a source to get the white or thai coconuts by the case? local asian markets and healthfood stores here carry only the thai and dark brown. Here in Central Virginia the cheapest I've found or 3 and 4 dollars each coconut.

  7. thats not true about not hearing water i literally opened a coconut 4 minutes ago that had no sound of water i thought it was empty put a hole in and nothing came out(minimal)but i split it in have and the most i never had in a coconut came out. was really weird..

  8. i like the high calorie content in coconuts so i dont have to eat so much on a raw food diet, but i also think that they all serve their purpose, it just depends on what you need, you want water go young, you want mass go with brown. the brown ones arent bad

  9. You young folks I am 66 yr old brought two coconuts brown I used a steak knife did same thing got all meat out, made coconut milk with distilled water little cinnamon and apple all organic eat no meat but used knife no problem.

  10. Absolutely fascinating. Just opened my first coconut and it was a blast. Thank you for this. It was wonderfully instructive and fun to watch as well!

  11. What is the frozen coconut jelly in oriental markets?Its a frozen coconut with top cut off but not sure what the word jelly is describing?Thanks

  12. Very hard to get a good coconut here. They only sell young ones a couple times a year and the brown ones are always really old and not too good tasting. They are often moldy 🙁

  13. just I want to tell you how I get the coconut out of the shell easily. since coconuts have a high fat content I open it then put the shell on top of my stove turn on the Fire and let the half of the coconut heat up. when it gets hot enough it will pull away from the shell. I don't mind if the shell gets burned because I used the shell on my BBQ Grill to make activated charcoal which coconut shell is the best activated charcoal for filtering Water and Air. God bless you

  14. Coconuts taste different every time. This is determined by when you pick and drink them. I like the ones with really soft meat, they have the sweetest juices.

  15. Love your videos. I'm highly ​allergic to sulfates​. You literally saved me from purchasing the sulfate wrapped coconut. You are literally a life saver. My hero

  16. Thank you! Very informative. I loooove coconuts 🌴 especially young Thai. Wish I had a good source locally.

  17. Most people here are not educated enough to have the absorb what he is teaching us, because they have the inability to learn. They just came here to watch how to hit a coconut in the right spot. Finish your education a.k.a school, or start going back to school. School may teach you a lot of useless crap, but the whole point of school, is that school is meant to condition you and teach you the ability to learn. It's the reason why they teach boring useless crap, but make you memorize it and learn it. Then at college you can do whatever you want. College is to help you learn about what you want to learn, to help you in your future career/job. Reason why you have the option to opt in for college or out. And the reason why there is oh so freaking many majors out there. But basic school is to teach you how to learn, because learning is the best tool in life, you're basically learning your whole life. So for those who think this is boring useless crap, please go back to school and gain the skill/ability to absorb information/learn. It is a very very very useful skill. What this guy presented here was very good, and well educating.

  18. Here is another possibilitiey: f you hear no water sloshing aound, it may be that the coconut is full of water (a young coconut). It will be fll of water and have hardly no meat at all, can defintely if meat is present it ill be very very very soft,almost like pudding.

  19. John sorry man you start to look beat and old.. Please talk to Michael Gregor and all the other hold food plant base Dr.. You looking sick now man stop this raw food shit

  20. I've been having BAD LUCK buying the brown coconuts from 'H-Mart' (an Asian grocery store). I look through all of them, take special care to check for cracks, make sure they're heavy and full of water, don't see mold, etc etc.. But the very next day (one day after buying them) one of them is leaking water (how did that happen?), the water from both of them taste awful, the inside side of the meat is slightly slimey where it touches the water, and then worst of all, after going through the trouble of taking the meat out of the shell there is 'mildew' looking mold where the meat touches the inside of the shell! What the hell?, waste my time and my money. Should I take them back (in pieces) and demand them (fucking foreigners) Give My Money Back.

  21. Just a couple of corrections about Thai coconuts. I live in thailand and buy them daily direct from the distributors. The coconut are put in a sulfite vat as soon as the last green is cut from them to stop brown spots from forming, which starts to happen with a few minutes, not because of worms. I sometimes buy them without them being dipped but I can't tell any difference in taste. I can tell the difference in taste depending on what region from thailand they are from. Currently the most sought after area for the best taste are from the ratchaburi area. My buyer gets 5,000 to 10,000 coconuts trucked from there everyday.
    Also the reason they are cut like a diamond is because when they are imported to the usa is customs requires that all the green outer be removed.
    When I am back in the USA i have noticed that some asian markets are selling coconuts from vietnam, which taste like bark to me. The owner of the market told me that the distributors are only sending him these now. Guess because of the price.

  22. I can open the fresh coconut in 10 seconds, super easy and safe tool .
    https://www.alibaba.com/product-detail/Food-Grade-And-Durable-kitchen-gadgets_60769525055.html?spm=a2747.manage.0.0.27cd71d2yUUren

  23. You're awesome. Thank you for your dedication to educating the YouTube community on healthy raw eating.

  24. I just tried my first coconut and it was a brown one and it was so bitter and disgusting! I love coconut stuff but to me trying one that was an actual coconut it was so hard to get out of it's shell and it came out wrong because the meat just flew out. Also to me the water was so gross and bitter. The meat was bitter also and just was disgusting. So if you are buying a coconut make sure you check to see if it is fresh. You won't regret it.

  25. Omgosh John I just saw this video and have been staring at two coconuts in my kitchen not knowing how on earth to open them.
    Thank you!!!! Thanks to you i just made pudding and it is delicious!!!

  26. I believe coconuts are IT on a stick and believe they cure everything. So far my cat with diabetes and other hyperthyroid cat are doing great. I have been sneaking in coconut oil on them. IT cures my gum disease too. But no asshole sells them around here. Which makes sense. White ppl are into them. I know i have seen them at the stores before but wasn't interested at the time. Does wal mart sell them? They can order me some?

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