Directions:
Take a fresh cocoanut and cut off the top, removing nearly all of the meat. Put together three tablespoonfuls of chopped cocoanut meat and two ears of fresh, green corn, taken from the cob. Slice two onions into four tablespoonfuls of olive oil, together with a tablespoonful of diced bacon fried in olive oil, add one chopped green pepper, half a dozen tomatoes stewed with salt and pepper, one clove of garlic, and cook all together until it thickens. Strain this into the corn and cocoanut and add one spring chicken cut in four pieces. Put the mixture into the shell of the cocoanut, using the cut-off top as a cover, and close tightly with a covering of paste around the jointure to keep in the flavors. Put the cocoanut into a pan with water in it and set in the oven, well heated, for one hour, basting frequently to prevent the cocoanut's burning.