Each of the 4 NYT cookbooks and a general cookbook I have from the early 1970s - before Chelsea's birth have recipes for coconut "milk" and grated coconut - starting with a coconut. I bought the first coconut I saw in the grocery store - because it was cool and had no trouble openning it - or any subsequent coconuts - it is so obvious that the cookbooks don't even go in to much detail. Saying simply to hit it with a hammer over the sink. (One suggested stabbing it with an awl then hitting that with a hammer ) It was easy - Now cooking Peking Duck, on the other hand was challenging.
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