Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
- 1 young coconut
- 3 large bananas
- 1 cup (240 ml) water
- 2 cups (480 ml) unsweetened coconut milk
- 1/3 cup (80 ml) sugar
- ¼ teaspoon (1 ml) salt
- 3 tablespoons (45 ml) roasted sesame seeds
Method:
Place the young coconut with the flat surface down on dish towel on top of a wooden cutting board.
Using a meat cleaver, strike the top of the coconut about 1-2 inches (2.5-5 cm) from the pointed tip of the coconut. Use the bottom edge of the cleaver closest to the handle to make the strike (so you will be holding the knife at a 45 degree angle to the coconut). Hold the base of the coconut with your other hand to keep it steady. You will need to use some force here, as you need to make sure you cut through the inner fibre as well.
Make a second cut in the exact same way perpendicular to the cut you just made. You will continue to cut this way around all four sides of the tip until you have cut out a square at the top.
Use a corner of the blade to dislodge the tip, then remove it with your fingers.
Pour out the coconut water and either drink or save for later.
Turn the coconut on one side, hold the cleaver at a 45 degree angle to the coconut, and strike it again with that bottom corner of the knife in the same way you did at the top. Strike with enough force that the knife gets stuck in the coconut flesh and does not come out when you pick it up via the handle.
Hold on to the handle and repeatedly pick up the handle and whack the coconut against the cutting board until it breaks open.
Use a spoon to scrape out the flesh of the coconut.
Roughly chop the coconut flesh.
Peel bananas and cut lengthwise, then cut diagonally so you have four pieces.
In a large saucepan, add water, coconut milk, bananas, sugar, salt and coconut flesh. Mix well.
Bring mixture to a boil the reduce heat to a simmer.
Simmer for about five minutes, or until bananas are soft.
Remove from heat, pour into serving bowls and sprinkle with roasted sesame seeds.
Serve.
