Recipe by Missy Wombat

A traditional recipe from Papua New Guinea. The prep time is totally dependent on how quickly you can prepare the coconut


  1. Crack coconuts and save juice in a bowl.
  2. Scrape 2 or 3 coconuts' flesh into the juice in the bowl.
  3. Wash, peel and cut pineapple in half lengthwise.
  4. Remove core and scrape into coconut flesh and juice into the bowl.
  5. Add lemon juice and sugar.
  6. Stir thoroughly.
  7. Serve in coconut shells.

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