Crack the top of the coconut with a few sharp blows from a meat cleaver. Drain the coconut water (reserve for another use), then split the coconut open using the cleaver. Remove the flesh (and reserve for another use too). Leave the coconut husk in a warm place to dry for 4 days.
Preheat a barbecue to high. Place the coconut husk in a roasting tray and place on the grill, then set the husk alight with a kitchen blowtorch. Be careful as it will burn intensely. Let the flames die down by themselves, then turn off the barbecue and leave the husk to cool. Grind the husk into ash using a mortar and pestle.
© 2012 All rights reserved. Published by Murdoch Books.