Coconuts have featured very prominently in our culinary temptations since time immemorial, especially for folks like me who lived my childhood in a kampong well-endowed with coconut trees.
In those days, we did not have the fearsome machines which could tear apart anything into smithereens within seconds — instead we used a simple manual scraper, usually attached to a wooden “bangku”-like body. There were many different styles to the design, some even had X-rated (oops, I mean to say X-shaped) bodies, but all required careful and patient repetitive hand action.
The coconuts were de-husked first, and then using a heavy knife, the hard shell was cracked in two with a sharp, smart strike. The water was drained, and then the half nuts were ready for the scraping process.