You don’t need a lot of time to make an appetizer that guests will remember. What you’ll need is a coconut for each guest and plenty of shredded coconut and shredded hash browns. You can buy packages of shredded coconut or carve out and use the coconut meat inside the coconuts that you have. You can make shredded hash browns by raking a potato over a cheese grader or you can use store bought shredded hash browns or crumble the store bought non-shredded has browns into shreds.
Break each coconut open and pour the water or coconut juice inside into a pitcher. The liquid in each coconut will be the drink for each guest or you can buy coconut water instead. Chill the coconut water in the refrigerator or leave at room temperature. Save each coconut half that you’ve cracked open and try to smooth the edges. If you have a strong enough cheese grader, you may be able to smooth the edges with the grader. Set the coconut cups aside when you’re done.
You may want to wait and make this appetizer shortly before your guests arrive or you can prepare it while the guests are sitting at the dinner table and waiting for their meal just like a restaurant would do. By doing either of the above, you will insure that the appetizer doesn’t get cold and soggy.
When you are ready to make the appetizer, Cook the shredded hash browns in a skillet or pan. A microwave may not make them very crispy and won’t allow you to add the shredded coconut to the texture and degree needed to make the appetizer a success. Right before the hash browns are done, toss in the shredded coconut and toast it into the hash browns. Be sure to stir the hash browns and coconut well to incorporate an equal mix. The hash browns should be brown and crispy so they won’t sog down as fast and the coconut should be toasted.
When they are done, put the toasted coconut and hash browns into one of the coconut cups or the halves of the coconuts that were saved; Salt and sugar to taste.
You can add to the atmosphere of festivities by sticking a miniature umbrella in each hash brown and coconut cup.
Pour the coconut water in the other half of the coconut cup.
Serve an appetizer and drink to each guest.
Guests could use their coconut water as a sauce by pouring it over the hash browns and toasted coconut or they could dip the hash browns and toasted coconut into the water, but either way would make them a bit soggy and would lack the crunchiness.