1. Poke a hole with a sharp knife in the coconut's "nose," the indented tip between the two eyes, and drain the water from inside. Drink or discard.
2. Smack the coconut on concrete to break into pieces. Using a paring knife, carefully pry the meat in chunks away from the hard, hairy outer shell (the white flesh will still have a papery brown edge).
3. These chunks can either be grated by hand on a box grater, or sliced into smaller pieces and blended to a puree in a blender.