COCONUT BREAD
450 g Plain Flour; (unbleached)
2 tb Baking Powder
1/2 ts Salt
1 1/2 ts Ground Cinnamon
200 g Caster Sugar
25 g Desiccated Coconut
2 Eggs
300 ml Coconut Milk
60 g Butter; (melted)
GRILLED LIME & RUM TROPICAL
100 g Dark Soft Brown Sugar or
-Muscavado
100 ml Water
2 fl 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)
1. Preheat the oven to 180?c / 350?f / Gas Mark 4 and grease a 22.5cm loaf
tin.
Coconut Bread
2. Combine all the dry ingredients in a bowl. In another bowl, beat
together the eggs, coconut milk and melted butter. Mix together the wet and
dry ingredients. Spoon the batter into the prepared tin and bake for 1
hour. You may need to cover the bread with greaseproof paper for 10 minutes
before the end to prevent it from going too dark. Leave the bread to firm
up a while before slicing, but not too long – it is best eaten really
fresh.
Tropical Kebab
3. Put the sugar and water in a small saucepan, heat gently until the sugar
has dissolved. Add the rum and simmer until the liquid has reduced and
formed a syrup, about 150ml.
4. Add the rum and lime juice and simmer gently until the liquid has
reduced to form a syrup. Meanwhile, peel and slice the grapefruit, papaya,
mango, kiwifruit, peach and banana and thread onto wet wooden skewers.
Brush the fruit with the glaze and grill over a barbecue or under a
preheated grill for a couple of minutes on each side – do them on foil, to
form little boats, otherwise it can get very messy.
5. Slice the coconut bread and toast on both sides over the barbecue or
under the grill. Place a piece of toasted coconut bread on to a serving
plates, top with a skewer of fruit, spoon the passion fruit over the top
and then drizzle over the lime and rum syrup, serve warm with lime
quarters.
Yields
6 servings
