Wondering how to crack the coconut code and access fresh coconut meat and water?! I’ve made this post for you.

I tend to use Young Thai coconut meat in many of my recipes because it’s one of the creamiest, versatile foods out there. It can be used as a replacement for cashews or any cream ingredient in recipes.

Follow along below for detailed instructions, or jump right over to the video at the end!

Audrey with Knife Often, before you get the coconut from a store or market, the green outer layer (the exocarp) has already been shaved off, leaving you with the fiberous husk (the mesocarp). Audrey Slicing To begin your coconut adventure, start by shaving off the husk. Keep on shaving until you hit the hard seed (the endocarp). Your delicious coconut meat and water is trapped inside there! Audrey Pointing Audrey cutting

When you’ve uncovered the seed, you will see that it is divided into 3 parts – one half, and two quarters.

The spot you’ll be aiming for is on the half portion of that divide. Take the heel of your knife and crack it down on your coconut halfway between the top point of the coconut (in the centre) and the husk.

Make sure you’re holding the husk of the coconut so your fingers are safe (gonna assume everyone’s goal is to keep those digits in tact!)

Audrey deep slice Audrey Open Once you’ve pierced the coconut with the heel of your knife, keep it in the coconut while tilting the knife clockwise and 90 degrees, prying up the shell. Then turn the coconut. (see video below) Audrey with Jar Audrey Pouring You’re in! Now, you want every last drop of the coconut water because IT. TASTES. LIKE. HEAVEN. I like to place a jar on top of the opening and flip the coconut and jar over. AUDREY fETCHING Audrey removing

To get the meat out, use a large spoon. You want to use the back of the spoon while scraping and turning the inside of the coconut.

Once you’ve scraped down all sides of the coconut, simply pull out the coconut meat.

What you’ll need :

Cutting board Knife (Chef or Santoku) Large spoon Bowl Jar or glass


  1. Cut off the husk until you reach the shell.

  2. Take the heel of your knife and pierce the coconut.

  3. Take your knife and rotate it clockwise, 90 degrees while turning the coconut making a coconut lid.

  4. Take your jar or glass and place it on top of the opening and flip over.

  5. To take the meat out, use the back of a spoon scraping down on all sides .

  6. Pull out your delicious coconut meat!

Did you try this? I’d love to hear how it went. As always, if you have any questions, drop me a line!

All photos and video by Leigh Righton

Living Lotus- Audrey

Audrey is the founder of Living Lotus Food & Nutrition Inc. a plant-based dessert and food education company in Vancouver, BC. Trained as a certified Whole Food Educator and Raw Food Chef, she is passionate about Making Health Sweet and empowering people to make better food choices. She enjoys playing in the kitchen, yoga, sewing & riding her bike in the sun.

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