thats how you open a coconut like a boss.
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I hope he’s crying because he’s happy, not because he broke that finger.
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Phase 2: craft rope and build winch to make lifting the rock easier.
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Build winch out of coconut nut.
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Daniel Geske is right - this is the way Polynesians open coconuts. They sharpen a stick, secure it pointing vertically and pound the edge of a coconut into it and peel away. They use this method even when machetes are available, if they are interested in the meat as well as the liquid.
Regarding some other posters points on “milk” vs “water” - the liquid in the center of a coconut is always water. In a green coconut it’s incredibly sweet water - in older, brown coconuts it’s more neutral or even bitter sometimes. Sometimes green coconuts are fermented like champagne, which is a remarkable experience.
Coconut milk is a thick, rich, white liquid that looks very similar to dairy cream. It is produced by extracting the white meat from brown coconuts, grating it into shreds and squeezing it through cheese cloth (if produced by hand).
With green coconuts you can open the nut by pounding out the “mouth” with a pointed rock or stick+rock hammer. If you have a machete, you can open the top by hitting a triangle shape around mouth/eyes with the back of the machete (not the sharp part!).
I should also mention that brown coconuts are just older, and green coconuts are newer. If you’re wondering what trees have the best/sweetest/most water in the nuts, look for trees that have leaves growing in all directions like a ball - those are the vigorous/well-fed trees.
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