When it is still unripe, the coconut contains about half a litre of milk. This milk becomes the flesh of the coconut as it ripens. The shell should always be used as a receptacle, so it should be cleaned well, removing any splinters that may occur when the very hard shell is broken open.
Prepare the coconut shells carefully, removing the pulp. Cut some of the white pulp into very thin, long slices and leave them in their milk. These slices will be used to garnish the dish. Cut a part of the pulp into thin strips that will be used in the sauce to accompany the pasta. In a wide-bottomed pan, brown the chopped onion and celery in butter. Add the scampi tails and once they are brown, pour on the brandy. Season with salt and pepper and add the strips of coconut and the cream. Allow the sauce to return to the boil. Sauté the pasta, cooked previously according to the instructions on the packet, in the sauce. Serve the pasta hot in the previously prepared coconut shells and garnish carefully. Sprinkle with fresh thyme, as required.