Mackerel Marinated in Lime and Coconut

• 1 coconut
• ½ pt / 280 ml boiling water
• 4

Puncture the coconut and pour the liquid into a jug. Crack the nut and, with a sharp knife, zester or canelle knife, remove a few strips or curls of coconut flesh, and put on one side for garnishing the dish. Grate the rest of the white coconut flesh and put it in a bowl. Pour on the boiling water, and leave to stand for 30 minutes. Then sieve, pressing down vigorously to extract the maximum am