Reviewed: Oct. 23, 2011

this was great! whole foods sells dried, unsweetened coconut chipped, in a pinch that'll work. this was a great way to serve leftover roast chicken. thanks!!

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Reviewer:

lauren

Cooking Level: Expert

Living In: Concord, Massachusetts, USA

Reviewed: Sep. 5, 2011

You all can thank me now. I have found a way to cut the prep time in half. For those of you not lucky enough to have a Guamanian coconut scraper and have spent hours getting that coconut out of its shell listen up. Crack the coconut with a hammer into small pieces then with a sharp knife cut the outer “shell” aka the brown part. Cut the meat pieces into 1 inch pieces and put in your blender on “grate”. It comes out perfect and so so easy! I was lucky enough to grow up on Guam and have such fond memories especially of the food with Keleguin being my favorite but was SO time consuming that I seldom made it. It will be made a whole lot more often now. Watch out, pickled papaya is next! Hafa Adai!

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Reviewer:

Houstonchef

Reviewed: May 12, 2011

This is a wonderful dish! It was soo yummy, I plan on making this all the time! The only reason it isnt getting 5 stars is because it was WAY to spicy for me. I used 2 tablespoons of red pepper flakes, next time I will use 1. Three is WAY too much, unless you love very spicy foods. Thanks for the recipe, really great!

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Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Jan. 28, 2011

I wanted to like this dish, but I must have done something wrong. I used a young coconut because that's all they had at the store, and the coconut flavor was overpowered by the lemons. I think my cooking ability ends at preparing fresh coconut!

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Reviewer:

nereidia

Reviewed: Nov. 8, 2010

This is wonderful. I bought a whole chicken and didn't know what I wanted to do with it. I decided to give this a try and couldn't be happier. A gave it a liberal squirt (maybe two tbl spoons) of sriracha to bring up the heat a little. I was worried about grading the coconut meat but it turned out to be much easier than I thought.

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Reviewer:

kevmo

Reviewed: Oct. 2, 2010

Wow, yum! I used a rotisserie chicken from the store, and substituted 1 small clementine orange for one of the lemons, and put the pepper flakes on the table so that all could season to taste. I chilled the chicken/coconut mix, heated fresh baked tortillas from the deli in the oven, and served both with a pineapple yogurt sauce (crushed canned pineapple mixed into plain whole milk yogurt). My husband and I loved it - thanks - we will put this one into regular rotation.

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Reviewer:

keelydwilson

Reviewed: Aug. 29, 2010

It was really hard to get the meat off the chicken.... but this was pretty good. I sided it with a Guam rice that I found on this website.

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Reviewer:

lisasamm

Cooking Level: Intermediate

Reviewed: Jul. 18, 2010

I kinda did my own thing with this, but the basics are wonderful. It's really flavorful, tasty and easy. Don't be afraid to try this! (i would buy some dried coconut, or coconut milk, it's not authentic, but the real coconut was a huge hassle for me.) SUPERB!

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