To use the coconut locate the three "eyes" on the surface. Use an ice pick or a screwdriver and hammer to make holes in the eyes and drain out the liquid. Hold the shell steady and hit with a hammer until it cracks and you can get at the white meat inside. (Alternatively, you can roast the coconut in an oven at 375F for fifteen or twenty minutes, then wrap it in a towel and hit it till it cracks open. However, the longer the coconut roasts, the more flavor it will lose.) Use a blunt knife to pry the meat from the shell and to peel the outer brown layer of skin (or you can use a vegetable peeler for this last step). You can use a hand grater or a food processor to grate the coconut meat. One medium coconut makes about three and a half cups of grated coconut. The best place to store unused coconut (either fresh or the sweetened coconut you buy in plastic bags at the grocery store) is in the freezer. Otherwise, try to use fresh coconut with a day or two.