Coconut Punch

**This is best made with freshly grated cinnamon stick and whole nutmeg, and a fresh vanilla pod. However, you can use ground cinnamon and nutmeg, and replace the vanilla pod with a tablespoon of vanilla extract.**

Coconut Punch

SERVES

8-10

INGREDIENTS

200ml white rhum agricole (if you can’t find it, use a 6-12 year aged rum from any well-known brand)

400ml coconut milk

200g condensed milk

150ml cane syrup

2 pinches grated cinnamon

1 pinch grated nutmeg

grated zest of 1 lime

1 vanilla pod, cut in half lengthwise

METHOD

Put the rum, coconut milk, condensed milk and cane syrup in a large mixing bowl. Stir with a wooden spoon until rich and thick.

Add the cinnamon, nutmeg and lime zest. Using a small knife, scrape the seeds from the vanilla pod and add to the bowl. Stir until evenly mixed.

Using a funnel, pour the coconut punch into an empty rum bottle and place in the refrigerator for at least 2 hours. You can keep it in the refrigerator for up to 2 months.

Shake well before serving

{Recipe from Creole Kitchen, by Vanessa Bolosier. You can publish her book here. I can attest to this being a GREAT purchase with yummy dishes!! These are just a few of my favorites!!}

Coconut roll cake

Salara, a doughy and sweet coconut bread, is a traditional cake sold on the streets in the Caribbean. This doughy, sweet coconut bread is rarely made at home as it is sold fresh and cheaply by bicycle vendors with their glass display cases on all the main streets.

It is delicious at any time of the day and much easier to make than it looks- huge bonus!!!

SERVES

12

INGREDIENTS

For the dough

• 1 tablespoon active dried yeast
• 75 ml (3 fl oz/scant B/d cup) warm water
• 85 g (3 oz/B/d cup) caster (superfine) sugar, plus 1 teaspoon
• 170 ml (6 fl oz/D/e cup) milk
• 60 g (2 oz/W cup) lard or butter
• 2 teaspoons vanilla extract
• 675 g (1 lb 8 oz/5V cups) white bread flour
• vegetable oil
• 2 eggs, beaten
• 2 tablespoons melted
• unsalted butter
• 1 tablespoon maple syrup

For the filling

• 450 g (1 lb/5 cups) desiccated coconut
• 225 g (8 oz/scant 1 cup) caster (superfine) sugar
• 1/2 a teaspoon ground allspice
• 1/2 a teaspoon ground cinnamon
• 1 teaspoon mixed essence or vanilla extract
• a few drops of red food colouring

METHOD

To make the dough, dissolve the yeast in the warm water in a small bowl. Mix in the 1 teaspoon of sugar, cover and set aside for 10 minutes.

Warm the milk until nearly boiling, add the lard or butter, and sugar. When the fat has melted and sugar dissolved, remove from the heat and let it cool until warm, then stir in the yeast and vanilla extract.

Slowly work in the flour with your index finger until a soft dough forms. Turn it out on to a lightly floured surface and knead until it is smooth and elastic.

Place the dough ball in a large mixing bowl greased with a small amount of vegetable oil and turn it around to oil all sides of the dough. Cover with clingfilm and leave in a warm place for at least 1 and a half hours until the dough has doubled in size.

Punch the dough down, cut in half and cover and leave for 10 minutes.

Preheat the oven to 190°C (375°F/Gas 5) and combine all the ingredients for the filling, except for the red food colouring, in a mixing bowl. Add enough drops of the food colouring to turn the mixture bright red.

Roll each half of the dough into a rectangle about 1 cm (1/2 in) thick and measuring about 25 x 33 cm (10 x 13 in). Brush with the melted butter. Smooth half of the filling mixture over each of the rectangles but not right up to the ends. Roll the dough up lengthwise and seal the edges and leave to prove for 45 minutes.

Brush the rolls with maple syrup and bake for 25–30 minutes.

{Recipe from Creole Kitchen, by Vanessa Bolosier. You can publish her book here. I can attest to this being a GREAT purchase with yummy dishes!! These are just a few of my favorites!!}