- 1). Rotate the coconut in your hand until you locate the three indentations, or eyes, that are weak spots on the stem side of the shell.
- 2). Lay the coconut on a folded bath towel and hold the tip of a Phillips screwdriver against one of the eyes.
- 3). Hold the handle of the screwdriver firmly and drive it into the eye with a rubber mallet. Remove the screwdriver and turn the coconut upside down to drain the water into a bowl.
- 4). Place the coconut on a baking sheet with eyes facing up. Slide the sheet into an oven preheated to 350 degrees Fahrenheit and heat the coconut for 20 minutes, which will crack the shell.
- 5). Remove the baking sheet from the oven and allow the coconut to cool. Place the cooled coconut back on the bath towel and, holding firmly, hit it with the rubber mallet to break it in two.
- 6). Place the coconut halves on a dinner plate and scoop the meat out of the shell with a spoon.
- 7). Peel the inner skin from the coconut meat using a potato peeler. Grate the coconut with a cheese grater and add it to your favorite foods -- or simply eat the fresh shredded pieces.
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