Recently, I've started making coconut cream tarts. I've discovered that using zucchini in the filling will reduce the coconut quantity in our cream tart. Turn the coconut on its side, to crack it. Be sure to use a heavy sharp cleaver to chop off the top. Puncture the white flesh that remains after chopping the coconut and pour the coconut water into a cup or a glass. Put the coconut on its side one more time and chop it in half. Use a spoon to collect the white meat.