Cocoa-Nut

Ingredients

• 1 whole ripe coconut (Choose a coconut that sounds full of liquid when shaken — this indicates ripeness. You will need the kernel (white flesh) only.)
• 0 to taste ground turmeric (Use enough to lightly coat the coconut pieces. Turmeric stains — handle with care.)
• 0 to taste salt (Season according to preference.)
• 0 as needed oil (Use enough oil to coat the base of the pan — a neutral or traditional cooking oil works well.)

Instructions

1. 1Place the whole ripe coconut on a sturdy surface. Using the back of a heavy knife or a hammer, strike firmly around the equator of the coconut, rotating it with each strike, until it cracks open into two halves. Hold the coconut halves over a bowl to catch any liquid inside. Then, use a strong, blunt knife or a coconut scraper to carefully prise the white kernel (flesh) away from the hard outer shell. Work around the inside of each half until all the flesh is removed.
2. 2Lay each piece of extracted coconut flesh on a chopping board. You will notice a thin brown skin clinging to one side of the white flesh. Using a vegetable peeler or a small sharp knife, carefully shave or peel off this brown skin from all pieces of coconut. Once the skin is removed, cut the white coconut flesh into small, bite-sized pieces — roughly 1–2 cm cubes or thin slices are ideal for even browning.
3. 3Place the coconut pieces into a bowl. Sprinkle ground turmeric and salt over them. Using your hands or a spoon, toss and rub the turmeric and salt thoroughly into all surfaces of the coconut pieces until they are evenly coated with the seasoning. Note: turmeric will stain your hands and surfaces, so you may wish to use a spoon or wear gloves.
4. 4Heat a frying pan or skillet over medium heat and add enough oil to coat the base of the pan. Once the oil is hot and shimmering (but not smoking), carefully add the seasoned coconut pieces in a single layer. Leave them undisturbed for 2–3 minutes to allow the undersides to turn golden brown. Then, using tongs or a spatula, turn the pieces over and brown the other sides for a further 2–3 minutes. The coconut pieces are ready when they are golden brown on the outside and fragrant. Remove from heat and serve.