Prepare the Coconut

1. Pierce one of the coconut's eyes with a sterilized nail, a skewer or the tip of a sharp knife. Drain and reserve the coconut "water" from inside the nut. If you're using individual coconuts for each diner, repeat for the remaining nuts.

2. Hold the coconut in your non-dominant hand, and strike it sharply on its "equator" with the back of a cleaver or large knife. It should split in half.

3. Set aside the punctured half of the shell and use the tip of a paring knife to pry out the meat intact from the half. Or, opt to leave the coconut's flesh in place, which gives the rice a stronger coconut flavor.

4. Repeat for the remaining coconuts, if preparing individual portions. Alternatively, buy empty coconut shells at your local ethnic market and omit these steps. Use the already-cleaned shells.

Preparing the Rice

1. Saute any aromatic or flavoring ingredients if called for in your recipe. If the recipe calls for the rice to be soaked ahead of time, rinsed or toasted in a small amount of oil, follow these steps as you normally would.

2. Oil the inside of the coconut shell lightly with oil or pan spray or rub it with soft butter to prevent the rice from sticking.

3. Place the shell in a baking dish small enough to hold it upright. If you don't have one, or if you're making individual portions, shape a ring of aluminum foil to hold the shells upright.

4. Pour the rice into your coconut shell, or divide it evenly between individual shells. Measure the water, coconut water or coconut milk called for in your recipe, and bring it to a simmer in a small pot or microwave. Pour it over the rice or divide it evenly between the shells.

5. Wrap each shell tightly in aluminum foil and place it back in the dish. Bake the rice at 325 to 350 degrees Fahrenheit for 45 to 60 minutes for individual shells, or 60 to 75 minutes for one larger shell. Open one and test the rice to see if it's completely cooked. If not, return it to the oven for another 15 minutes.

6. Remove the rice from your oven, take off the foil, and allow it to rest for 5 to 10 minutes. Serve individual portions on a small plate or bowl in their coconut shells. Display a larger shell at the center of the table, and serve individual portions from the shell with a serving spoon or scoop.