Put the rutabaga, coconut water and water into a large skillet. Set over high heat and bring to the boil, then continue cooking uncovered until all the liquid has evaporated, about 8 to 10 minutes.
Add the coconut oil, onion and salt to the pan and cook until the rutabaga is really soft and takes a nice golden coloration, again, about 10 minutes.
Throw in broccoli florets and continue cooking for about 2 minutes, until the broccoli becomes tender.
Toss in coconut shavings, black pepper and nutmeg and then mash coarsely with a potato masher. Serve immediately, topped with more coconut shavings and coconut oil, if desired.
Notes
*If you're using fresh coconut, use whatever water you get out of it and top with more or less "regular" water so you get a total of 1 cup of liquid. Not sure how to handle a fresh coconut? Check out my instructional video on How to Crack Open a Coconut Quickly, Easily and Painlessly