Coconut-mango salsa

1. Using a serrated knife cut off the tip end of each coconut. Strain 1/2 cup of the coconut liquid into a food processor bowl or blender container. Using a large spoon, scoop out 2/3 cup of the coconut meat; add coconut meat to food processor bowl or blender container.

2. Cover; process or blend until coconut mixture is nearly smooth. Transfer to a large serving bowl.

3. Peel, seed, and chop mangoes. Add mangoes, radishes, onions, ginger, pepper, and salt to coconut mixture. Stir to combine. Cover and refrigerate for 2 to 6 hours.

4. Top with toasted coconut. Serve with crackers, grilled chicken, ham, or fish. Makes 3 cups (12, 1/4-cup servings).

*NOTE: When handling hot chile peppers, wear plastic gloves. If bare hands touch the peppers, wash your hands well with soap and water.

**Toasting coconut: Spread coconut curls in a single layer on a baking sheet. Toast in a 350 degree F oven for 5 to 8 minutes, until golden brown, stirring every 2 minutes.