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Pierce all three eyes of the coconut to drain the coconut water.
Break the coconut into several pieces using a hammer.
Prise the flesh from the outer shell of the coconut with a butter knife.
Remove the brown husk from the flesh using a vegetable peeler.
Rinse the coconut flesh to remove any bits of husk and shell.
Finely grate the coconut flesh using a box grater or food processor.
Place the finely shredded coconut, coconut milk, and sugar in a saucepan.
Heat over medium heat until thick and jam-like, about 10-15 minutes.