John Oyagawa was born in Fiji and moved to New Zealand at the age of 21 to further his education. John and his sister Cherie Oyagawa-Smith own Cafe O — two cafes in Nadi, Fiji and one in Auckland. Bite will feature their recipes for Valentine’s Day in the February 13 issue. John shows how to prepare fresh and flavoursome grated coconut flesh for these recipes.
1. Choose a heavy coconut and give it a shake — it should be full of coconut water.
2. Tap around the equator of the coconut with a heavy object.
3. Place coconut over a bowl, tap harder until the husk cracks and releases the coconut water. (Strain and drink coconut water with a squeeze of lime juice).
4 Split the coconut in two.
5. For best results and ease use a hand grater (available from Asian grocers, or purchase online), to grate the coconut flesh. Alternatively, cut out flesh using a large knife. Cut in small sections, then remove the brown husk. Grate in a food processor. Grated coconut flesh freezes well.
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