Page 197 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

4 teaspoons vanilla syrup

Crushed ice for serving

1 Turn the coconut on its side. Using a heavy butcher knife, begin making cuts around
the top of the coconut, about 2 inches from the center, in a circular pattern. This will
result in a circular cut about 4 inches across. Do not cut through all the way as the
coconut water will then spill out. You want to make cuts just deep enough so that when

you stand the coconut upright, you can easily pry off the top with your hands, without
losing any of the coconut water.

2 Once the top has been removed, set it aside and pour the coconut water into a large
bowl.

3 Scrape the inside of the coconut with a spoon, using long, smooth strokes. Let the
coconut flesh fall to the bottom of the coconut. Repeat steps 1 through 3 for all the

coconuts.

4 Divide the syrups evenly between the coconuts.

5 Pour the coconut water back into the coconuts, making sure to leave a little room for
the crushed ice. If there is any coconut water left over, save it in a separate glass for
extra servings. Gently stir the coconut water and the syrups in each coconut until
thoroughly mixed.

6 Carefully add to the crushed ice into each coconut. Place the tops back on and serve
them on a plate with high edges or a large bowl to catch any spillage. Provide long
spoons to scoop out the coconut flesh.