Put the ingredients for palapa in a food processor and pulse for 1 or 2 seconds. (Not too long, you just want to grind them.) You can also use mortar and pestle for this or you can put them in a ziplock bag and pound. Set aside.

Prepare 3 bowls and strainer.

Bowl 1: put 3 cups of grated coconut and 375 ml water. Squeeze, squeeze, squeeze until you get a very beautiful coconut cream.

Proceed to bowl 2:

Bowl 2: top with the strainer, pour the contents from bowl 1 and squeeze until all liquid has been squeezed out. Set aside. Take note to save the used grated coconut. (This is coconut cream - thicker one)

Now, you have the used grated coconut. Go back to Bowl 1 and put the used grated coconut and add 500 ml water and again, squeeze, squeeze, squeeze… 

Proceed to bowl 3:

Bowl 3: top with the strainer, pour the contents from bowl 1 and squeeze until all liquid has been squeezed out. (This is coconut milk - the thinner one)

Now, you can throw the used grated coconut.

Clearly, you have the coconut cream and milk in separate bowls. Set them aside.

In a pot over medium-high heat, add cooking oil. Sauté half of the garlic, onion, bell pepper, and tomatoes. Add half of the palapa mixture.

Add turmeric powder, making sure to save some for later in case you need it) and the coconut milk from bowl 3. Cover and cook for 15 minutes.

Turn off the heat. Add spring onions and salt.

In a skillet or deep frying pan over a medium-heat, add oil. Sauté the remaining garlic, onion, bell peppers, and tomatoes. Add the remaining palapa.

Add the remaining 1 cup freshly grated coconut (remember that you have 3 + 1 cups – you squeezed 3 cups and you have the remaining 1 cup). Add turmeric powder and salt, then mix until even in color. Remove the chicken from the soup and add to the skillet. Add about ¼ cup of the soup. Mix well and cook for another minute or until it gets almost dry. Add spring onions. Turn off the heat and transfer to a serving plate and the soup in a separate bowl.