Coconut and Cucumber Salad

Begin by cracking open the coconut and scraping out the flesh (discard the shell and juice). A good technique for opening the coconut is to place it in a bag and then hit it really hard a few times with a rolling pin, as this making the process just less messy and explosive! When you’re scraping out the flesh, just wedge a knife to underneath the flesh and pry it out of the shell (using a spoon and scooping will get you nowhere fast!).

Once you have all the flesh out, grate with a grater and add all the grated coconut flesh to a large mixing bowl.

Peel the cucumbers, scrape out the fleshy middle with a spoon (and discard it) and then cut the cucumber into 2-inch cubes. Add all of this to the mixing bowl with the coconut.

Scrape off the seeds of the red chili and discard, then slice it finely and add it to mixing bowl.

Take half of the radishes and thinly slice them. Then grate the remaining half of the radishes. Add all of this together into the mixing bowl.

Add cilantro, salt, and pepper. Mix everything in the bowl together well with your hands.

For the dressing, in a measuring jug, pour in coconut milk along with lemon juice, lime juice, and sugar. Mix well with a spoon.

Pour as much of the salad dressing over the salad as you want. Plate it up in a nice big salad bowl and you’re good to go!