When i read this i just remembered about the owen heating method.

If you place the coconut in the owen at (400-450 degrees) for fifteen to twenty minutes, the heat from the oven loosens the flesh inside from the shell.

Here are 2 useful links, the first about how to crack it and the second about how to prep the Coconut for pressing the milk.

http://www.thaifoodandtravel.com/features/crackcoc.html

http://www.thaifoodandtravel.com/features/crackcoc.html#prepare

compared to Coco Lopez, I’m convinced the effort was worth it. There is no separation, and no chunkiness, as I tend to get with Coco Lopez. The flavor is about the same, maybe less sweet, with the texture a bit smoother. It’s different for sure, but not something I’d whip up every two weeks… and with the amount I got from it, there’s no need to.

Dr. Bamboo,

I take no guff from nothin’ no how.

Well done! Don’t take any guff from those coconuts.