Adobong Manok sa Sinunog na Gata (Bicol)

2 mature coconuts, grated
3 cups warm water
2 tbsp vegetable oil
6 cloves garlic, unpeeled and cracked
1 small onion, sliced
1 whole native chicken, cut up into small pieces
2 tbsp native vinegar
1 tsp coarsely ground black peppercorns
1 stalk lemongrass, pounded
salt to taste
3 green saba bananas, peeled and diced


Procedure:
1)Prepare charcoal: Ignite the empty coconut shells and allow to burn down to glowing embers.
2) Place half of grated coconut in a metal bowl and place burning charcoal on top of it. Place the other half of the coconut on the sides of the charcoal and fan charcoal to char the coconut. When the sides have been burnt, scoop the coconut and cover the charcoal, allowing it to smoke.
3) Extract a total of 1 cup coconut cream and 2 cups coconut milk from the grated coconut. Do this by adding 1 cup of warm water to the coconut and squeezing out the cream. Then add 2 cups water for the second extraction. Set aside the two extractions separately.