Young Coconut

If you like coconut, you'll love young coconut.  A young coconut is that off-white thing that looks like a doll-sized tiki hut with no door or windows:

The green outer husk has already been hacked off by someone with a machete; your job is to take up where he left off and get at the treasure inside.

Make sure you select one that is fresh. If it's undated (they usually aren't dated), try to get one that's white. You'll also need a pretty sturdy knife.  First, hack a roughly circular pattern in the top of the tough, fibrous husk that remains, and peel (i.e., rip) that husk away:

Inside that husk is what would have eventually become the familiar hairy, brown coconut if we hadn't cut its young life short.

Next, hack a hole in the hard shell (the shell that you're used to seeing), and pry open the little lid that you just made:

Yes, it's exactly like brain surgery, and you've just cracked open the skull. [I'll let you draw any further anatomical analogies to skin, hair, dura mater, etc., that you care to.]

Clinging just inside the hard shell is a thin layer of coconut meat and (the best part) hopefully a shell full of liquid.  The liquid would have eventually solidified into coconut meat, but it is now very sweet essence of coconutty goodness:

(Typically, it's much thinner than this one and has the consistency of firm gelatin.)

Now all you need to do is pour the liquid into a glass (don't spill any of it), and as you scoop out the young coconut meat with a spoon, eat pieces with sips of the juice. Yum.

Verdict: I eat these all the time and plan on continuing to do so.