Once the coconut was more than halfway open, he pulled out the bamboo knife, flipped the coconut over so the open end was pointing up, then wedged the bamboo knife back in to repeat the process.
This was the easiest way to open a coconut. With a bread knife or a proper machete, it would have been even easier.
After opening two coconuts the same way, he stuffed one full of Green Mussels and the other with Goose-necked Barnacles.
He pulled out a stalk of lemongrass, expertly bruised it against a rock, then chopped it into small pieces and stuffed them into the gaps between the shells. Finally, he poured in coconut water until the coconut shells were about eighty percent full.
"Cooking seafood with lemongrass and coconut water?"
Erica had never seen this cooking method before. She tried to imagine the flavor but couldn't quite wrap her head around what it would taste like.
