There is nothing like hanging out at our Kaanapali beach resort with coconut water in one hand and a bottle of suntan lotion in the other. There are plenty of places that sell coconut water, but the best way to enjoy this Maui treat is to make it yourself. Fresh Maui coconuts are readily available on the island, and we’ve got the best tips for cracking one open in our resort’s fully equipped kitchens. It all starts with locating the coconut’s eyes.
As the Library of Congress’ science experts point out, the eyes are not really eyes at all. They’re pores that are central to the one-seeded drupe’s reproduction process. Because they are designed to accommodate growing shoots, the pores tend to be the weakest spots on a coconut’s exterior. That’s why we recommend starting there. Break the pores open with a knife, punch or use a specialized tool and drain out the liquid into a blender or bowl. Depending on how clean the puncture mark was, you may or may not need to remove broken pieces of shell from the coconut water.
Next, look for the ridge that runs completely around the brown coconut’s exterior, also known as the endocarp. That’s traditionally a weak spot as well. Consequently, you’ll want to hit it repeatedly with a cleaver or other heavy-duty kitchen knife. Be sure to whack every inch of the ridge as hard as possible. When you hit the last section with your cleaver, the endocarp should break open completely. Afterward, it will be easy to pry the meat from the two halves, wash and reserve it for later. Just make sure that you seal it in an airtight container or bag and pop it into your oceanfront suite’s fridge. Otherwise, it’s likely to dry out and will lose that luscious coconut flavor. To learn more about preparing and storing fresh coconut in our Kaanapali beach resort’s beautiful kitchens, please contact us.