Green coconut with raspberries

Ingredients
1 Green coconut (These can be found at Asian grocery stores or produce stands. They look white and angular as the brown husks have been hacked off with a machete. They are softer and juicier inside than brown coconuts).
1 Cup of fresh or frozen raspberries, loganberries, ollalaberries or blackberries.
Juice of one lime

Preparation
Using a heavy knife or machete, carefully chop a thin slice off the top of the coconut to expose the inside without spilling all the juice or coconut milk. Pour out the liquid into a glass and save for later. Continue chopping the top off the coconut until you have a hole large enough to easily work a spoon inside. Scoop out the white inner lining of the coconut (the "meat") and place in a bowl.
Combine the coconut liquid, meat and the juice of one lime in a blender and puree until a creamy consistency is reached.
Pour into a bowl and stir in the raspberries or other fruit. Cover and chill for an hour before serving.

Commentary
Coconut is a rich source of the short-chain fatty acid, lauric acid. This healthy source of energy kills yeasts, fungi and envelope coated viruses. Fresh fruit such as raspberries and lime juice contain vitamin C and other flavenoids essential to good health.

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