1 chicken fryer, baked or steamed
1 fresh coconut
1/2 c. chopped onion
Salt
1/2 to 2/3 c. lemon juice
Crushed red pepper

Remove chicken from bone. Discard bone and skin. Using large knife and cutting board, chop chicken finely. Place in large mixing bowl. Remove coconut from shell. Pare the brown "skin" and discard. Grate the coconut meat in a blender and add to the chicken. Add chopped onion, lemon juice, and salt and red pepper to taste. Allow to marinate in the refrigerator a few hours. It is served cold. This dish is very popular at the fiestas on Guam.