These eyes are also known as the coconut’s germination pores.
A meat thermometer is another useful tool. Tap your screwdriver or drill bit gently using a hammer, if necessary. This hole allows the water to drain from the coconut.
Save the coconut water for later, if desired—coconut water is great for smoothies, marinades, cocktails, and salad dressings.
Be careful not to hit the coconut too hard, or it will come apart in pieces instead of in natural halves. Avoid using a sharp blade or knife to hit the coconut—this can be dangerous. Don’t worry if your coconut takes some time to crack open—some coconuts are simply easier to split than others.
Aim for cracks all the way around the coconut before prying it open to make the process easier.
A paring knife or steak knife works well.
The length of this cut is up to you and your knife, though the longer the cut the more flesh you’ll likely be able to pry out at once.
Make sure you press deep enough into this cut to touch the shell, just as you did with the first cut.
This may take some time, so use caution and be patient! Use this process to remove the meat from the other half of the coconut as well.
