Preheat oven to 375 degrees F.
Place coconut on a towel, and with a mallet (or hammer) and punch
(or clean screwdriver
), tap "through-holes" into at least 2 of the "eyes
" (recessed spots) of the coconut
out the liquid. Place the coconut on a baking sheet and roast
it for about 1 hour. Microwave the limes in a small bowl to release essential oils and set aside to cool.
When coconut is cool enough to handle, place on a towel and break open with mallet. Shave the roasted "meat" out of the coconut with a paring knife and briefly set aside. Peel the mangoes, cut the fruit away from seed
, and then dice
small. Peel the carrots, and use a vegetable peeler
to shave carrots
into ribbons. Slice onion as thin as possible. Cut tomatoes into wedges.
by squeezing limes into a small bowl (remember to add essential oils
). Mix in vinegar, habanero, and hot sauce. Drizzle
the oil into the mixture slowly while whisking constantly, to thicken dressing
. Season with salt and pepper to your liking.
Cut lettuce into 1/2-inch wide pieces and place in bowl, and add tomatoes and carrots. Lightly toss in the dressing. Top with onions
, coconut, and mangoes.