Caribbeancoconutcustard Recipes

CARIBBEAN CRUNCH

Steps:

• Heat oven to 300°F.
• In ungreased 15x10x1-inch pan, mix cereal, peanuts, raisins and banana chips. In 1-quart saucepan, heat butter and honey over low heat until butter is melted. Stir in cinnamon and salt; pour over cereal mixture, tossing until evenly coated.
• Bake uncovered 10 minutes, stirring once. Stir in popcorn and coconut. Sprinkle with additional salt if desired. Store in airtight container.

CARIBBEAN COCONUT CUSTARD

Steps:

• Place eggs, yolks, sugar, water and butter into a food processor and whirl until well combined.
• Add coconut.
• Whirl just to mix.
• Set a 5-6 cup ring mold in a larger rimmed baking pan, at least 2 inches deep.
• Pour egg mixture into mold.
• Place both pans in a 350* oven.
• Fill bottom pan with boiling water to halfway up the sides of the mold.
• Bake until custard jiggles only slightly when shaken, about 50 minutes.
• Lift mold from water and place on rack.
• Let cool completely.
• Invert a plate on top and invert custard onto plate.
• Lift off mold.
• Serve or cover and chill for up to 2 days.
• Cut into wedges and serve with pineapple.

CARIBBEAN SURPRISE WITH COUSCOUS

Steps:

• Combine beans, tomatoes, corn, pineapple chunks, ginger and curry powder in a large skillet.
• Heat over medium-high heat for 10 minutes or until warmed through.
• Prepare couscous according to directions on box.
• Serve heated bean mixture over cooked couscous.

CARIBBEAN QUEEN COCKTAIL

Steps:

• Add ice to an old-fashioned glass. Pour chilled coconut rum and cola-flavored beverage over the ice. Stir.

CARIBBEAN SUCCOTASH

Steps:

• Cook fava beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer fava beans to medium bowl. Add diced carrots to same saucepan of boiling water; cook until carrots are tender, about 4 minutes. Drain and transfer carrots to small bowl.
• Heat oil in heavy large skillet over medium-high heat. Add chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme. Sauté until beginning to soften, about 3 minutes. Add corn, diced cucumber, and reserved carrots; stir 1 minute. Add beans, unsweetened coconut milk, cayenne pepper, and freshly grated nutmeg. Stir until heated through, about 1 minute. Season succotash to taste with salt and pepper.

CARIBBEAN COUSCOUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread pecans onto a baking sheet.
• Bake in the preheated oven until pecans are toasted and fragrant, 3 to 5 minutes. Remove from oven and set aside to cool.
• Heat oil and mushroom liquid together in a large skillet over low heat. Cook and stir sweet potato in the oil mixture until tender, 20 minutes, adding a small portion of the vegetable stock if liquid is needed. Stir mushrooms, vegetable stock, orange zest, orange juice, green onions, jalapeno pepper, poultry seasoning, cumin, and allspice into sweet potato mixture; cover skillet and simmer for flavors to blend, about 5 minutes.
• Remove skillet from heat and stir couscous, dried fruit, and coconut into sweet potato mixture. Cover skillet and let stand until couscous has absorbed all the liquid, about 5 minutes. Fold pecans and cilantro into couscous mixture.

CARIBBEAN COCONUT CURRY SAUCE

Steps:

• Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
• Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.