Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Lime And Rum Fruits With Coconut Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
450 Gram(s) Plain Flour, unbleached
2 Tablespoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1 1/2 Teaspoon(s) Ground cinnamon
200 Gram(s) Caster sugar
25 Gram(s) Desiccated coconut
2 Eggs
300 Coconut milk
60 Gram(s) Butter, melted
100 Gram(s) Dark Soft Brown Sugar or
Muscavado
100 Water
2 Dark rum
2 Limes, juice
1 Pink grapefruit
1 Ripe papaya
1 Ripe mango
1 Kiwi fruit
1 Ripe peach
1 Banana
2 Passion fruit
2 Limes, quartered
Directions:
Preheat the oven to 180°c / 350°f / Gas Mark 4 and grease a
22.5cmloaf tin.Coconut Bread2. Combine all the dry ingredients in a
bowl. In another bowl, beattogether the eggs, coconut milk and melted
butter. Mix together the wetand dry ingredients. Spoon the batter into
the prepared tin and bake for1 hour. You may need to cover the bread
with greaseproof paper for 10minutes before the end to prevent it from
going too dark. Leave thebread to firm up a while before slicing, but
not too long - it is besteaten really fresh.Tropical Kebab3. Put the
sugar and water in a small saucepan, heat gently until thesugar has
dissolved. Add the rum and simmer until the liquid has reducedand
formed a syrup, about 150ml.4. Add the rum and lime juice and simmer
gently until the liquid hasreduced to form a syrup. Meanwhile, peel and
slice the grapefruit,papaya, mango, kiwifruit, peach and banana and
thread onto wet woodenskewers. Brush the fruit with the glaze and grill
over a barbecue orunder a preheated grill for a couple of minutes on
each side - do themon foil, to form little boats, otherwise it can get
very messy.5. Slice the coconut bread and toast on both sides over the
barbecue orunder the grill. Place a piece of toasted coconut bread on
to a servingplates, top with a skewer of fruit, spoon the passion fruit
over the topand then drizzle over the lime and rum syrup, serve warm
with limequarters.Converted by MC_Buster.NOTES : Chef:Amanda
GrantConverted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 387
Calories From Fat: 101
Total Fat: 11.6g
Cholesterol: 83.5mg
Sodium: 1403.9mg
Potassium: 615.9mg
Carbohydrates: 61.2g
Fiber: 10g
Sugar: 40.8g
Protein: 5g


Scale this recipe to Servings [?]