Hi Nancy,

I haven't tried the freezing method but I do find baking the coconut makes for easier cracking. For safety's sake, place the coconut on a damp dish towel to steady it when using the pick and when opening it.

To open a coconut, pierce the "eyes" with an ice pick or large nail, and drain the liquid from the coconut. 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. Then 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.

Cooperative Extension Service
University of Illinois

Also, you'll find tips previously posted with a search here for: how to crack a coconut

Happy Baking,

Betsy
recipelink.com