To open a coconut, pierce the eyes of the coconut with an ice pick or large nail, and drain the liquid from the coconut into a bowl. To remove the shell easily, bake the drained coconut at 350 degrees F for 20 to 30 minutes, or put it in the freezer for an hour. Next, place the coconut on a firm surface, and tap the shell lightly with a hammer in several places until it cracks. Separate the meat from the shell.
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