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1. Using a serrated knife cut off the tip end of each coconut. Strain 1/2 cup of the coconut liquid into a food processor bowl or blender container. Using a large spoon, scoop out 2/3 cup of the coconut meat; add coconut meat to food processor bowl or blender container.
2. Cover; process or blend until coconut mixture is nearly smooth. Transfer to a large serving bowl.
3. Peel, seed, and chop mangoes. Add mangoes, radishes, onions, ginger, pepper, and salt to coconut mixture. Stir to combine. Cover and refrigerate for 2 to 6 hours.
4. Top with toasted coconut. Serve with crackers, grilled chicken, ham, or fish. Makes 3 cups (12, 1/4-cup servings).