- Two 1 1/2-pound coconuts
- Thirty 5-ounce guavas, sliced crosswise 1/4 inch thick
- To crack the coconuts, lay them sideways in the sink. Using a hammer, crack a coconut in the middle. Rotate the coconut slightly and crack again; keep rotating until the shell breaks. Using the tip of a paring knife, pry the coconut flesh from the shell. Thinly shave the coconut with a sharp vegetable peeler.
- Arrange the guava on plates or platters, top with the coconut and serve.