Rum drink in a coconut shell for a special occasion. First, I singed all the loose fiber off on a high burner. Then I topped the shell open the way I learned in Thailand -- with the back of a cleaver -- and while I had planned to use the coconut water, I didn't like the taste so I dumped it out, and rebuilt from scratch with fresh lime and zest, palm sugar syrup, canned coconut cream, plenty of ice, and of Brazilian rum.
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