Drain the coconut water by piercing one of the soft eyes with a clean nail, screwdriver, or skewer
Hold the coconut firmly and tap around its middle seam with a hammer or heavy knife handle
Rotate the coconut as you tap until it cracks open
Pry the shell halves apart
Loosen the coconut meat from the shell with a butter knife, spoon, or dull blade
If needed, bake the cracked coconut halves at low heat for a few minutes to help the meat shrink from the shell
Use a peeler or knife to remove any remaining brown skin from the meat