Home made

Ingredients
2 large eggplants
4 tbsp. flaked coconut
3 tbsp. thick coconut cream
1/3 cup finely chopped spring onions
1/4 cup finely chopped green pepper
1 1/2 tsp. salt
1/2 siling labuyo native chili
1/8 tsp. powder mustard
2 tbsp. vinegar
Boil eggplant-cool peel.
Combine coconut flakes with coconut cream.
Chop together eggplants, onions, green pepper.
Add salt, chili pepper, mustard, vinegar, chop until very fine.
Serve cold.
This should make about 3 cup serve inside halve coconut shell with the coconut meat on.