You will need a very sharp and sturdy chef's knife.

Turn the coconut on its side with the pointed side facing to your right, if you are right-handed, and to your left, if you are left-handed.

Take your chef's knife and carefully score down the pointed side of the coconut to remove the outer soft husk of the coconut. Keep turning the coconut to remove the husk to fully expose the point of the coconut.

Once the husk is completely removed stand the coconut upright, with the point of the coconut facing upwards.

Hold the coconut firmly and aim the lower point of the blade of your knife at the base of the point of the coconut.

Carefully strike the coconut at the aimed area until you are able to pierce the coconut. Be sure to keep your fingers away from the blade of the knife.

Once the knife has pierced the coconut, twist the knife and an opening should be created.

Pour the coconut water out into a jug and then use a spoon to scoop out the flesh inside the coconut and set aside.

Cut up sweet potato into cubes (approx. 2 inches)

Cut apple in four and remove core

Juice the sweet potato, apple and coconut flesh. Drop quarters of apple, pieces of coconut flesh and then cubes of sweet potato then alternate. You will find alternating ingredients will provide a more efficient juicing process.

Once you have completed the juicing process add 8oz of the coconut water to the juiced ingredients and stir, serve and enjoy.