* 1 fresh coconut
* 400 ml (14 fl oz) tinned coconut milk (unsweetened)
* 400 ml (14 fl oz) good chicken stock or a Knorr chicken stock cube in boiling water
* 225 g (8 oz) fragrant basmati rice (or any long-grain rice)
* 115 g (4 oz) freshly grated coconut flesh
* * See our Step by step instructions for cracking open preparing a coconut

===Method===
* Bring the coconut milk and stock to the boil in a large pan
* Rinse the rice in a sieve under cold running water until it runs clear
* Add the rice to the stock, stir once, reduce the heat, cover and simmer for 25 minutes. Don't fiddle with it!
* Remove from the heat and leave covered for 10 minutes to absorb all of the liquid
* Heat a wok without oil and roast the coconut until it turns golden
* Fluff the rice up with a fork and sprinkle the coconut over the top
===Coconut shredder working in a 10 second video===
https://youtu.be/-0Ha0o0Xy5Q
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