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1
Begin by cracking open the coconut and scraping out the flesh (discard the shell and juice). A good technique for opening the coconut is to place it in a bag and then hit it really hard a few times with a rolling pin, as this making the process just less messy and explosive! When you're scraping out the flesh, just wedge a knife to underneath the flesh and pry it out of the shell (using a spoon and scooping will get you nowhere fast!).
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2
Once you have all the flesh out, grate with a grater and add all the grated coconut flesh to a large mixing bowl.
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3
Peel the cucumbers, scrape out the fleshy middle with a spoon (and discard it) and then cut the cucumber into 2-inch cubes. Add all of this to the mixing bowl with the coconut.
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4
Scrape off the seeds of the red chili and discard, then slice it finely and add it to mixing bowl.
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5
Take half of the radishes and thinly slice them. Then grate the remaining half of the radishes. Add all of this together into the mixing bowl.
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6
Add cilantro, salt, and pepper. Mix everything in the bowl together well with your hands.
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7
For the dressing, in a measuring jug, pour in coconut milk along with lemon juice, lime juice, and sugar. Mix well with a spoon.
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8
Pour as much of the salad dressing over the salad as you want. Plate it up in a nice big salad bowl and you're good to go!
