Crepes, prepared - 10
Coconut, fresh grated - 1 cup
Lemon, cut in half - 1
Brown sugar - 1/4 cup
Hold the coconut in your less dominant hand over a bowl to catch the coconut water.
With the back of a heavy cleaver, crack the coconut HARD. Give the coconut a quarter turn and smack it again. Continue until a crack forms and it breaks in half. Remove the meat from the shell carefully as not to cut yourself. Grate the meat and set aside.
Lay one crepe on a work surface. Sprinkle with a little lemon, brown sugar and finally with a squeeze of fresh lemon. Fold three times and eat. This is best consumed while the crepe is still a little warm.
