Toasted Coconut & the Meaning of Life


~  Menu  ~

Spicy Tuna & Mango Koftas
Bit of Salad and Mayonnaise
Amstel Light
2 squares from our Cadbury Stash

Yesterday my friend Clarky and I held a bit of a do for Roberta’s birthday – here is a picture of the table laid for dinner, nice setting or what!


We ate Seafood Mixed Grill (swordfish, fresh tuna, wonderful big juicy shrimp and red snapper), roasted Fingerling Potatoes, Salad, Spicy Mayonnaise and Crusty Bread followed by Homemade Toasted Coconut Ice Cream Birthday Cake and Fresh Fruit Salad spiked with rum and fresh lime. 

The mixed grill is something I started doing when I worked at the Tamarind Club; a selection of fish and shell fish marinated in olive oil and lemon and then chargrilled.  I used to serve it with grilled lemon halves but last night, for a change, we grilled sliced of fresh mango which worked really well with the fish. 

I bought the bread in the supermarket; it looked great but was so, so stale – Lawd a Massy!– so I ran it under the tap and then re-baked it alongside the fingerling potatoes and it came up a treat.

Toasted Coconut No-Churn Ice Cream 

This ice cream used to be a staple on my menus out here, using sweetened shredded coconut imported from AmericaIt is difficult to find in the UK but worth seeking out, desiccated coconut just isn't the same BUT it’s OK, don’t worry, just see the note below. ***

500ml double cream
50ml rum or coconut rum such as Malibu
200g condensed milk
200g sweetened shredded coconut or see below

~  Preheat oven to 350˚F/180˚C. 
~   Spread the coconut in a shallow pan or tray and bake for about 10 minutes, checking and stirring often till a lot of it is golden brown.    The sugar in the coconut will make it burn easily so be astute.
~   Cool.
~   Whisk together the cream and the rum till thick. 
~   Fold in the condensed milk together with almost all the toasted coconut – keep a little back to sprinkle on when serving. 
~   Freeze.

easy no-churn ice cream recipes book

For lots of easy, no-churn ice cream recipes, information, tips, ideas, serving suggestions and accoutrements see my Genius Ice Cream Recipe book here.

*** How to Make Desiccated Coconut much Nicer!

200g sugar
120ml water
200g desiccated coconut

~   Stir the sugar and water together over low heat till the sugar dissolves.  Bring to a boil.
~   Add the desiccated coconut and stir all together – the coconut will absorb the syrup.
~   Spread the moist coconut in a shallow lower on a sheet pan and set aside to dry, which will take all day or overnight, depending when you do it.  It can be stored in the fridge for several days or frozen at this stage.

Spicy Tuna & Mango Koftas

Today’s lunch was made from last night’s remains, of course.  I coarsely chopped about 3-4 oz leftover fish which was mainly tuna – cooked pink to please everyone, and it did – and the one leftover slice of grilled mango.  To this I added about 1 tbsp mayo and a few drips of West Indian Hot sauce and mixed in enough fresh breadcrumbs to bind the mixture.  I made little balls with the resulting goo and fried them till crisp in a little olive oil.  I was not disappointed and the sudden sweet tastes of mango were excellent.

Whilst eating lunch I listened to a nearby parrot pretend to be a telephone, watched pelicans splooshing into the sea and noticed a boat parked father out than us that put everything into perspective …


Phil in the Kitchen said...

I'm starting to feel really sorry for you and all you're having to put up with out there. Nice tip about sweetening the coconut, though.

Sudden Lunch ~ Suzy Bowler said...

Thanks for the sympathy Phil, appreciate it.