If you want large, clean pieces, freezing is one of the most convenient options. For quick removal while cooking, hot water or the spoon technique works well. If you have an oven already running, briefly heating the coconut can save considerable effort.
The key is not to attack the shell with a sharp knife. Coconut shells are extremely hard and tools can slip unexpectedly. Using temperature changes to loosen the flesh, followed by a spoon or blunt-edged utensil, is generally a safer and less wasteful approach. And if you are planning to grate the coconut anyway, do not worry if the flesh comes out in smaller pieces. Once separated from the shell, it can be grated, chopped or blended depending on the recipe. The shell may be tough, but getting the good part out does not have to be.
