• Take a green coconut and cut its head in such a way that you can easily handle it internally.
• Take out the coconut water from it.
• With the help of spoon or some scrapper, scrape out the coconut meat/malai from inside the tender coconut. Keep aside.
• Take mustard oil in a pan and let oil smoke first.
• Off the heat and let oil cool down a bit.
• Add bay leaf, yellow mustard, ginger, cumin seeds, cardamoms, cinnamon, cashews, melon seeds, poppy seeds and coriander seeds. Roast them on low flame for a minutes or two.
• Add red chilli powder, turmeric, garam masala and salt. Saute.
• Off the heat and let the mixture cool completely.
• Add mixture to grinder.
• Also add tender coconut meat earlier scrapped from coconut. Quantity may vary coconut to coconut. In our case, it was about one cup.
• Add roughly about 3 to 4 tablespoons of coconut water also, collected from green coconut.
• If you feel mixture is not becoming a fine paste, you can add more coconut water spoon by spoon. The measurement of coconut water is not strict and depends on the need to make a smooth paste.
• Once a smooth paste is ready, take it out in a bowl.
• Cut paneer into cubes and add to the paste. Mix gently.
• Now take the coconut shell and fill with masala coated paneer.
• Wrap the head of shell with aluminium foil in such a way that stream shouldn't come out while cooking.

METHOD 1 : BAKING

• Put the coconut in a preheated oven in a standing position.
• Bake @180℃ for 45 minutes.

OR METHOD 2 : GAS STOVE

• Place a roaster on gas stove and put coconut shell on it.
• Let it cook for 45 minutes on medium to high flame.
• Once the said time is over, remove coconut shell from gas stove. It will be extremely hot so handle very careful.
• Daab paneer is ready. Bring it out from the coconut shell and enjoy.