Coconut risotto

For 4 people:
1 fresh coconut
1/2 liter of boiling water
3 cups of coconut water
2 cups of rice
salt to taste.
sugar to taste

Take a fresh coconut, bucatela, take out the water and set aside.
Now break the coconut, cut out the meat and cut it into small pieces. Divide the meat into two portions that you will send one at a time in a blender with one cup of boiling water.
Do chop for 2-3 minutes until the dough is almost liquid. Pass through a sieve. Repeat the procedure with the second part of the coconut.
Boil the coconut juice obtained, until it starts to thicken and the oil to separate.
Reduce the heat to medium and stir the bottom continuously with a wooden spoon to prevent sticking to the Pan; Let darken the cream.
Add the 3 cups of coconut water you saved at the beginning. Turn up the heat and, when the water starts to boil, add 2 cups of rice, salt and sugar (must be more sweet and salty).
When the rice begins to dry out, reduce the heat until simmer everything, stir gently, cover and let Cook for 20/25 minutes.