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What You Need:
(To Serve: 6 - 8)
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6 fresh coconuts
Salt and pepper
6 bacon rashers, diced
1 clove of garlic, minced
1½ cups cut fresh corn-3 ears
6 small tomatoes, peeled and cut into sixths
3 onions; sliced
1½ cups chopped green pepper
4 cups cooked or canned chicken chunks
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Translate this recipe:
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| How To Cook: |
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1. With a long nail or ice-pick, puncture 3 indentations at one end of each coconut; drain the milk from these holes.
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2. From the punctured end of each coconut, saw off about 1½ inches to make a lid.
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3. Using a sharp knife, remove the coconut meat from each lid in large chunks, then peel and grate it.
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4. Saute the bacon in a large pan until crisp; mix in the corn, ¼ cup grated coconut, the onions, green pepper, 1 teaspoon salt, ¼ teaspoon pepper and the garlic; cook until tender.
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5. Sprinkle the tomatoes with salt and pepper, and add with the chicken to the corn mixture; cook for 5 minutes.
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6. Start heating the oven to moderate (350°F).
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7. Spoon the chicken mixture into the coconut shells, top with the lids and wrap each coconut completely in foil.
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8. Place the coconuts in a baking tin with 1 inch water and bake for 1¼ hours.
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9. Serve in the shells, topped with grated coconut.
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