Make the coconut milk using about 3/4 of the coconut and leave a piece to roast. Roast the coconut over a low flame. The sides will begin to char a bit.Turn the coconut over with tongs. Remove most of the char and grate. Set aside. Note: This recipe is best when fresh coconut meat is used. Don’t worry about the flame. It is supposed to blaze up due to the natural oils in the coconut.

Boil the rice in the coconut milk over a low flame. Stir occasionally. Add bay leaves. Leave to cook until all the liquid is absorb and the rice is cooked. Note: You may have to add a little water to prevent sticking, but not too much.

Remove the rice to a deep dish. Add the rest of the ingredients and mix well. Serve cool.