My aunt told me how to crack them on this last trip. You hold the coconut over a bowl in one hand and keep whacking it in its center with the back of a chef’s knife, turning after every few whacks until there’s a big crack. Sometimes it takes a while. Then you pry it open, let the water drain into the bowl, and remove the flesh. Shred some for garnish. Cut the rest into pieces, blend it with water, and then strain it to make coconut milk. You can usually blend the pulp again with more water for a second, less concentrated batch. Sadly, I’ve found that one out of three coconuts in US grocery stores are rotten. You’ll know if the flesh is slimy and comes off the shell with no effort. — Mike Diago