Coconut “Lard” with Black Caviar

Carefully remove the outer husk from the coconut with a knife. Drain the coconut water into a glass, then crack open the coconut.

With a spoon, carefully separate the white coconut flesh from the shell. Remove the thin brown skin from the flesh with a knife.

Place the garlic, finely chopped dill, salt and black pepper in a deep bowl. Add the coconut flesh and leave to marinate for 30 minutes.

While the coconut is marinating, cut the sourdough bread into slices.

Remove the coconut flesh from the marinade and gently wipe away any pieces of herbs and garlic. With a very sharp knife, slice the coconut flesh into thin, even slices, similar in appearance to traditional lard.