Ingredients
Two 1 1/2-pound coconuts
Thirty 5-ounce guavas, sliced crosswise 1/4 inch thick
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Half-sphere cast iron for Thai coconut-rice pancakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Half-sphere cast iron for Thai coconut-rice pancakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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To crack the coconuts, lay them sideways in the sink. Using a hammer, crack a coconut in the middle. Rotate the coconut slightly and crack again; keep rotating until the shell breaks. Using the tip of a paring knife, pry the coconut flesh from the shell. Thinly shave the coconut with a sharp vegetable peeler. Arrange the guava on plates or platters, top with the coconut and serve.