The White coconut is pale cream to ivory in color with hairy white fibers. Round to oval-shaped, the fibrous husk is contained in a rind that encases a thick-shelled oval nut. Inside is a hollow kernel filled with a sweet milky liquid. While there are multiple varieties of coconuts that grow worldwide, they all arrive in the US in one of three stages of maturity: the young coconut, the medium-young white coconut and the most mature of the three, the brown husked coconut. Inside is a hollow kernel filled ith a sweet milky liquid. The meat of the white coconut is considerably more moist and fresh than the meat of the more mature brown husked coconut and often has a floral fragrance. This is the best stage of coconut for cooking. The flesh is often about ? inch thick, but there are prized varieties that will produce up to a full inch of the rich coconut meat.