Nothing comes close to the luxuriously creamy, complex flavoured coconut cream freshly made by hand, with care and attention to detail, a precious gift from nature, oh, so magical. The fallen coconut is peeled from its fibrous husk and cracked open with a few strikes with a clever. A tool called the ‘rabbit’ is a marriage between a grater and a short stool is used to produce fine shavings of coconut thanks to the sharp teeth of the rabbit. Start grating from the outside edges of the coconut and spiraling towards the center, maneuvering the coconut around the teeth of the rabbit in short, rhythmic movements. To the finely grated coconut, add warm water gently squeezing, strain the resulting liquid through a fine sieve lined with muslin. Some people even use coconut water instead of plain water to give the richer finish. For the coconut cream to keep for a few days in the fridge, it needs to be pasteurized by simply bringing it to a simmer and quickly cooled, although the vital freshness is lost through this process, and is best used straight after extraction.