Break the coconut into pieces with a hammer and pry out the coconut meat from the shell.
Wash the coconut meat and cut into tiny pieces. Place in a blender, add a small quantity of Warm water (just enough to allow the blender blades to rotate freely) and grind into a smooth paste.You can also use a grater for this purpose. But a blender is more efficient.
Pour the mixture of coconut milk and chaff into a sieve with tiny holes so that none of the chaff gets through.

Use hands to squeeze out as much milk from the chaff as possible.
If you feel that there is more milk in the chaff, place the chaff in a bowl and add more warm water. squeeze It till the milk that comes out becomes too pale. Remember that the coconut milk will later be used in cooking the rice so if the water becomes too much, the rice will be overcooked. This is not what we want so add water sparingly.

Place a pot on medium heat, add in the coconut milk, water, salt, curry, thyme, bay leaves and 2 maggi cubes.

Cover the pot until the mixture comes to a rolling boil.

Add in washed rice.

Simmer on low-medium heat until rice is cooked and there is no more liquid in the rice. Set aside to cool completely

Stir fry for 2- 3 minutes.

Taste and adjust for seasoning.

Pour in already cooked rice.

Taste and adjust for seasoning. Stir-fry for another 1-2 minutes. Your delicious coconut fried rice is ready 😋😋😋

Enjoy with your sauced beef, chicken, turkey or fish alongside fried plantain.

For your sauced beef. Season with curry, thyme, a pinch of salt and seasoning cube and little water. Set on fire and cook till tender. Then Blend your tomatoes and pepper, place a pot on fire, add chopped onion and pepper mix. Stir fry for about 5 to ten minutes. Add any seasoning of your choice and a pinch of salt. Stir together and your saved meat is read.