Using a heavy, sharp knife, remove the husk on the top part of the coconut until you expose the shell. Once that husk is removed, then using the pointy end of the knife, whack the shell until it cracks. Pry the top open using the knife.
Drain the coconut water and scoop out the the delicious, tender meat.
Wash the flesh and chop into ½" pieces and transfer them to a mixing bowl.
Add green onions, tomatoes, cucumber, jalapeno, green bell pepper (if using), cilantro, parsley, cayenne pepper and salt.
Stir in lime juice, orange juice and mix well.*
Finally add avocado just before serving and toss gently to combine.
Serve immediately with tortilla chips or refrigerate for 30 minutes to 1 hour before serving.