The reason I ask is that for years, I've always used the standard method: Poke the eyes out with a screwdriver (ooh! sounds brutal!), bake 350 for 25 min. until it cracks, and break off shell. But I find that some coconuts are more stubborn than others, in terms of the meat separating from the shell. I though that maybe there's a better way. The other day, I was trying to pry it off with a screwdriver, and accidentally rammed the screwdriver under my cuticle. (no blood). But that was my reason for posting. I thought that maybe it was so stubborn because it was underripe, but when I finally got a piece off, it tasted fine.
Incidentally, I worked with a Phillipine woman who demonstated how they open coconuts in her country. They take the coconut in their left hand, a cleaver in the right, chop once, toss, chop, toss, chop. Done, in three hits.
I value my hands too much to try it, but it was cool to watch.