The method of opening Thai coconut green is as follows:

Tools/raw materials: coconut green, kitchen knife.

1. Place the coconut in an upright position with the pointed end facing up. Can you see the three slits extending from the top?

2. Mark the red one inch from the top of the tip, which is the red circle in the picture above. Use a kitchen knife to cut off the fiber layer.

3. Use the back of the kitchen knife to tap in a circle along the red frame. Note, it’s the back of the knife! If it feels hard where you hit it, move it up a little. Through the practice of opening six coconuts, I found that the opened position is basically the water level of the coconut juice, and it is this position that is easiest to open.

4. Knock a few more times, and this part will slowly crack. Look at the red arrow position, and there are three ribs extending from the tip of the coconut. The positions of these three tendons should be tapped several times.

5. After the three ribs are opened, this circle is almost completely opened.

6. Then use a knife to insert it into the opening and pry it with a little force.

7. Look, the top cover has been pried open. It doesn’t require a lot of effort.

8. Pour out the coconut water, leaving a layer of white coconut meat. If the coconut is very tender, the meat will be translucent and can be easily scooped out with a stainless steel spoon.

9. If the coconut is relatively mature, then the coconut meat will be milky white, thicker and harder. It will take a lot of effort to dig out with a spoon, so use a fruit knife to insert it and make a few lines first, and then Insert a fruit knife between the meat and the shell, and pull out the coconut meat strip by strip.

10. This basin is made of coconut meat.