Coconut Shrimp

Recipe courtesy of Martha Stewart

Yield: Serves 6 to 8

Ingredients

For the Sauce

• 2 teaspoons Scotch bonnet pepper (any color), seeded and minced
• Juice of 1 lime
• 1 tablespoon honey
• 1 tablespoon dark rum
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

For the Shrimp

• 1 pound medium shrimp, peeled and deveined
• 2 egg whites
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1 cup shredded, unsweetened coconut
• 1/2 cup vegetable oil

Coconut Rice

Recipe courtesy of Martha Stewart

Ingredients

• 2 cups basmati or jasmine rice, rinsed
• 1 can light coconut milk (13.5 oz)
• 1 1/4 cups water
• 1 teaspoon salt
• 1 scallion, thinly sliced

Directions

Place the rice, coconut milk, water, and salt in a pan. Bring to a boil. Cover and reduce heat to low. Cook for 20 minutes. Fluff with a fork and stir in scallions.

Coconut Bread

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 1 loaf or 8 slices

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup grated dried coconut

Pina Colada

Can't get to the tropics for a vacation in Paradise? Bring Paradise home by putting on some island music and making pina coladas at home!

2 oz light rum
2 oz coconut cream
1 oz heavy cream
4 oz pineapple juice

Place all ingredients in a blender and blend until smooth. Add 1/2 cup of crushed ice, and blend for another 15 seconds. Pour into a fancy glass, and garnish with a wedge of pineapple and a maraschino cherry, or an orchid if you happen to have one on hand. For a yummy vacation, add chunks of frozen banana instead of crushed ice!