A coconut full of milk is heavy; it can weigh up to 2.5 kg. Shake it and listen for a full-liquid sound.
If unopened, you can keep a coconut at room temperature for up to 6 months. Grated coconut meat can be refrigerated (in a sealed container) for up to 4 days or frozen for 6 months.
It’s not easy opening a coconut. And it’s definitely an adult’s job! (See below)
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Locate the three "eyes" on the outside of the shell. One of these eyes is softer than the others. Using a knife, clean the area around the eye, then begin digging. If the eye is small and you are having difficulty, you may need to use a screwdriver. When you pierce the shell and break through the meat, you will hear a hissing sound. Drain the coconut water into a jar. To crack open the shell, you will need a hammer or strong mallet to break up the shell. Either place the coconut in a bag before hitting it or wear eye protection, as there may be flying shell fragments. Chunk, chop or grate the meat. Both the milk and the meat are great for cooking