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1
Open the young coconuts and drink the water or save it for later (or use it to make a smoothie).
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2
Split the coconut shell in equal halves.
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3
Using a tablespoon or small serving spoon, scoop out the meat from the coconuts trying to get it all in one piece (should look like a skull cap).
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4
Peel off any skin that may be on the outer surface.
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5
Cut or tear the piece of coconut meat into three or four equal sized pieces.
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6
Wash the asparagus and cut them in three, and discard the bottom third.
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7
Take two asparagus pieces and roll them up in one of your coconut meat pieces.
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8
Spear the roll with a bamboo skewer trying to get it secure (it helps to spear through the asparagus stalk as well).
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9
Repeat the process with each piece of coconut meat until your skewer is loaded up with 4 or 5 rolls.
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10
If your coconut meat is too soft it may be tricky to handle this and in that case it might help to use a second bamboo skewer for security.
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11
Heat the oil to between 350 and 375.
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12
Carefully lower the skewers into the oil.
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13
It will splatter like mad so make sure to do it safely - use a deep fryer if you have one.
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14
Remove from the oil when the coconut meat looks dark brown and crispy.
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15
Place on a paper towel and add salt.
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16
For the dipping sauce combine the dipping sauce ingredients.
