CAN IT GET ANY BETTER THAN THIS?
BAKED CARIBBEAN RUM COCONUT SWEET POTATOES
6 sweet potatoes, medium
1/4 c. peanut oil
3 tablespoons dark rum
2 tablespoons butter
2 tablespoons fresh grated coconut
Salt & ground cinnamon to taste
Chopped Pecans for garnish
Clean potatoes, rub with oil, place in pre-heated oven at 350 degrees. Cook for one hour or until tender. Cut potatoes and remove meat into a medium size bowl without damaging skins. Add rum, butter, and coconut to potato meat and mix well. Return potato meat to shells (skin). Sprinkle each with salt and cinnamon to taste. Place filled potato shells on baking sheet and return to oven for 5 minutes. Sprinkle chopped pecans on the top of each sweet potato and serve at once. Makes enough for 6 servings.
This is a great tropical drink, which is very refreshing. All ingredients are easily available in Belize.
PINEAPPLE/COCONUT RUM DRINK
1 ounce Caribbean white rum
1 ounce One Barrel rum
2 ounces Pineapple juice
1 ounce Grapefruit juice
1/4 ounce coconut cream
a dash of Blue Hole Rum
Blend or shake all ingredients together. Garnish with pineapple, slice of coconut, & cherry. Blue Hole Rum can be substituted with Blue Curacao.
Hope you enjoy this dish. It's made with tropical Caribbean island ingredients.
COCONUT MANGO CRISP
4 large mangos, peeled and sliced
1/2 c. butter or margarine
1/3 c. brown sugar
1/2 c. oats
1/2 c. grated coconut (or shredded coconut)
1/4 c. coconut milk
1/2 c. white sugar
1/2 tsp. cinnamon
1 tsp. vanilla
1/2 c. flour
Place mango slices in a buttered baking dish. Sprinkle with white sugar and cinnamon. Cream brown sugar and butter. Add egg, vanilla, coconut milk and coconut. Stir in flour and oats. Spread batter over mangos. Bake at 375 degrees for 55 minutes or until golden brown. Serves 4 to 6.