I’m so making this tomorrow – I’d add chutney and yogurt as garnishes and I think you could easily get away with canned coconut milk or could make it with bought desiccated unsweetened coconut. Otherwise it’s very labor intensive also there was an interesting comment about how he splits the coconut in this video – don’t use the sharp edge of the knife – used the dull side (or even a hammer and a tea towel). I love these cooking videos the Perennial Plate are doing. For the recipe go here.
I’ll give you an update on my version tomorrow (well or maybe the day after 😉