Coconut Water Recipe

Open the coconut

If using whole young coconuts: rinse the shell, then hold the coconut steady and use a coconut opener or the back of a heavy knife to pierce or chop the top to create an opening. Aim to make a hole large enough to pour. If using prepackaged coconut water, skip this step and proceed to step 3.

Collect the water

Hold the coconut over a clean pitcher or glass and pour the liquid out. If you created a small hole, tilt and pour; if you cut a larger top, pour directly. You should collect about 1½–2 cups from one large young coconut; adjust quantity if using packaged product.

Strain

Pour the collected coconut water through a fine-mesh strainer into the serving pitcher or glass to remove any bits of shell or husk and any floating coconut meat pieces.

Taste and adjust

Taste the coconut water. If you prefer a slightly brighter flavor, stir in 1 tablespoon fresh lime juice. If you want it sweeter, dissolve 1 teaspoon honey or agave in a small amount of coconut water and stir in. Add a pinch (1/4 tsp) of kosher salt if you want a mild electrolyte boost. Stir until combined.

Chill and serve

Add ice cubes to the pitcher or pour coconut water over ice in individual glasses. Garnish with mint leaves if desired. Serve immediately cold.

Clean utensils and discard used coconut shell properly. If you collected coconut meat, it can be scooped, rinsed, and saved for snacking or cooking.