Young coconuts are white or off-white in color, and have their thick husks still on them. The meat of the coconut is thin and soft, unlike the adult coconuts we've all known. They're usually available at Asian markets and some health food stores. You'll probably never see them labeled "organic," but palm trees are probably not treated much or at all with fertilizers and insecticides.

To get them open, a heavy meat cleaver is best (the blade might be about 4" tall, measured vertically if you hold the knife upright with the blade edge down on the counter). Young coconuts are conical on the top. You then strike the coconut with the cleaver about midway from the tip of the angled cone to the edge of the coconut (with the knife perpendicular to the angle you're striking). You strike with the blade four times around the top of the coconut, which creates basically a square lid you pull off.

Pour the water into a glass (it's a great source of hydration, high in electrolytes, can be used in recipes, etc.), and use a tablespoon or soup spoon to spoon out the soft meat.

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