Over a high flame put the coconut (without the shell) to roast. Make sure to turn it on the other side as well.

Scrape the coconut under running water. Grate the coconut using the large side of a grater.

Cut up the hot peppers. In a separate bowl peel the garlic and chop the chadon beni.

Add a few handfuls of the grated coconut and a little water and blend. Then add the pepper, garlic and chadon beni. Add the salt and the rest of the grated coconut. Blend to a smooth paste and refrigerate.