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Tembleque Puerto Rican Coconut Pudding
Dessert Caribbean

Tembleque Puerto Rican Coconut Pudding

4.8

Prep
10 min
Cook
5 min
Total
195 min

Instructions

  1. 1 Stir together coconut milk, sugar, and salt in a saucepan. Spoon 3 to 4 tablespoons coconut milk mixture into a small bowl and stir in cornstarch until dissolved; pour into the saucepan. Bring mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
  2. 2 Pour into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
  3. 3 Run a thin knife around the edges of each mold; invert onto serving plates. Garnish tops with cinnamon.

By Joanne Guzman

Piña Colada Sorbet
Dessert Caribbean

Piña Colada Sorbet

4.7

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Bring sugar and water to a boil in a small saucepan over high heat; boil and stir until liquid becomes clear, about 1 minute. Set simple syrup aside to cool.
  2. 2 Add pineapple to a blender or the bowl of a food processor; blend until very smooth and frothy. Whisk simple syrup, pineapple purée, coconut milk, and lime juice together in a bowl; refrigerate until chilled, about 3 hours.
  3. 3 Pour pineapple-coconut mixture into an ice cream maker and freeze according to the manufacturer's directions. Transfer to an airtight container and freeze until firm or desired consistency.

By CALLALILLIE

Tembleque
Dessert Caribbean

Tembleque

3.0

Prep
15 min
Cook
13 min
Total
163 min

Instructions

  1. 1 Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally.
  2. 2 Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency.
  3. 3 Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl.
  4. 4 Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.

By Allrecipes Member

Jamaican Spiked Chicken and Rice
Caribbean

Jamaican Spiked Chicken and Rice

3.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. 2 Heat the oil and melt the butter in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.
  3. 3 Pour rum over chicken. With a long match, carefully light the rum on fire. When flames subside, mix the mushrooms, bouillon granules, garlic powder, pepper, and coconut milk into the skillet. Reduce heat to low, and simmer 10 minutes, until heated through.
  4. 4 Serve chicken and mushroom mixture over cooked rice. Top with banana slices.

By IIJUAN12

Jamaican Cornmeal Porridge
Breakfast Caribbean

Jamaican Cornmeal Porridge

5.0

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth. Transfer to a saucepan.
  2. 2 Bring cornmeal mixture to a boil, whisking occasionally, until it begins to thicken, about 5 minutes. Reduce heat when slow bubbles form; continue cooking, stirring frequently, until desired thickness, about 5 minutes. Stir in raisins.
  3. 3 Remove from heat, cover, and cool slightly before serving, about 5 minutes.

By Andrew Holness

Tiki Cooler
Drink Caribbean

Tiki Cooler

3.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place a few ice cubes in a pitcher; add pineapple juice, coconut milk, lime juice, and almond-flavored syrup and stir until chilled. Strain mixture and pour into 4 glasses.
  2. 2 Top each glass with club soda; mocktail will foam up.
  3. 3 Dust each mocktail with nutmeg. Garnish with a lime wheel, sprig of mint, and umbrella.

By Matt Wencl

Caribbean Coconut Rice
Dinner Caribbean

Caribbean Coconut Rice

4.3

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick; sauté until fragrant, about 1 minute. Stir in rice; sauté until rice grains are opaque, about 2 minutes. Stir in water, coconut milk, sugar, salt, lime zest, and white pepper; bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
  2. 2 Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish servings with toasted coconut.

By JenniH76

Baked Coconut Chicken Fingers with Passion Fruit Sauce
Dinner Caribbean

Baked Coconut Chicken Fingers with Passion Fruit Sauce

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  2. 2 Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
  3. 3 Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
  4. 4 Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
  5. 5 Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
  6. 6 Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
  7. 7 Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

By Bibi

Tembleque de Coco (Coconut Tembleque)
Dessert Caribbean

Tembleque de Coco (Coconut Tembleque)

5.0

Prep
15 min
Cook
20 min
Total
315 min

Instructions

  1. 1 Combine coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger in a large saucepan.
  2. 2 Mix milk and cornstarch together in a bowl until dissolved; stir into coconut milk mixture. Add sugar, vanilla extract, orange blossom water, salt, and lime zest to coconut milk mixture; cook, stirring constantly, over medium heat until simmering and mixture begins to thicken, about 5 minutes. Lower heat to medium-low and cook until thickened, about 15 minutes.
  3. 3 Remove the saucepan from heat, pour mixture into a deep 9-inch cake pan, and cool to room temperature, about 30 minutes. Cover pan with plastic wrap and refrigerate until tembleque is chilled, at least 4 hours to overnight.
  4. 4 Remove tembleque from the refrigerator and allow to sit at room temperature, about 10 minutes. Dip bottom of the pan in a bowl of warm water for 1 minute. Carefully separate tembleque from the pan by running a thin knife around the edges. Place a serving dish on top of the pan and invert tembleque onto the dish; garnish with cinnamon.

By MKCortes Latin Goddess

Cayman Custard-Topped Cornbread
Dessert Caribbean

Cayman Custard-Topped Cornbread

5.0

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
  3. 3 Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.

By Sharice McLean

Trinidad Stewed Chicken
Dinner Caribbean

Trinidad Stewed Chicken

4.6

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
  2. 2 Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
  3. 3 Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.

By MASONBROWNE

Instant Pot Jamaican Rice and Beans
Dinner Caribbean

Instant Pot Jamaican Rice and Beans

4.0

Prep
15 min
Cook
27 min
Total
52 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil. Saute chicken, onion, and garlic until fragrant, 1 to 2 minutes; do not brown garlic.
  2. 2 Add broth, black beans, rice, corn, coconut milk, hot sauce, thyme, black pepper, brown sugar, and allspice and stir well. Close and lock the lid. Select high pressure and close vent. Set timer for 15 minutes. Allow about 10 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

By Cybergy

Diri ak Djon Djon (Haitian Black Mushroom Rice)
Dinner Caribbean

Diri ak Djon Djon (Haitian Black Mushroom Rice)

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Add Scotch bonnet, bouillon cubes, pepper flakes, onion powder, salt, black pepper, and thyme; stir until bouillon cubes dissolve.
  2. 2 Add garlic; cook 4 minutes. Increase heat to medium-high. Add lima beans; cook until defrosted, about 4 minutes. Add coconut milk; bring to a boil. Stir until mixture turns very dark.
  3. 3 Meanwhile, bring water to a boil in another pot. Add rice; cook according to package directions, about 10 minutes. Reduce heat to medium. Add coconut milk mixture; cook about 7 minutes more. Reduce heat to low.
  4. 4 Place a clean dishcloth over the pot. Put a lid over the top and allow to steam for at least 15 to 20 minutes. Uncover and serve.

By Calixtes Bon Vivre

Coconut Conch Chowder
Dinner Caribbean

Coconut Conch Chowder

4.8

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Place conch meat in a pot with enough water to cover; bring to a boil and cook 15 minutes. Drain. Transfer to the bowl of a food processor; pulse until finely chopped. Set aside.
  2. 2 Meanwhile, melt 2 tablespoons margarine in a skillet over medium heat. Add sweet potato, bell pepper, carrot, celery, green onions, and corn; cook and stir about 5 minutes.
  3. 3 Melt remaining 2 tablespoons margarine in a large pot; whisk in flour to form a thick paste the consistency of cake frosting. Whisk in half-and-half, fish stock, coconut milk, and ginger; season with salt and black pepper. Add conch and vegetable mixture to the pot; bring to a boil. Reduce heat to low; simmer 15 minutes. Stir in cilantro and hot sauce; cook to desired consistency, about 15 minutes more.

By Doug Matthews

Jamaican Rice and Peas
Dinner Caribbean

Jamaican Rice and Peas

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Rinse rice in a fine strainer.
  2. 2 Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
  3. 3 Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

By In the Kitchen with Iesha

Habichuelas con Dulce (Sweet Cream of Beans)
Dessert Caribbean

Habichuelas con Dulce (Sweet Cream of Beans)

Prep
10 min
Cook
65 min
Total
135 min

Instructions

  1. 1 Place beans and cinnamon sticks in a large pot and add water to cover by 2 inches; bring to a boil. Boil for 2 to 3 minutes. Remove from the heat, cover, and let soak for 1 hour.
  2. 2 Cube sweet potatoes and place in a large pot. Cover with salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  3. 3 Puree beans and soaking water with an immersion blender until smooth. Pass blended beans through a colander.
  4. 4 Add milk, evaporated milk, and coconut milk. Turn on the heat to medium and add sugar, condensed milk, cinnamon, nutmeg, and cloves. Cook, stirring every once in a while, for 15 minutes. Add sweet potatoes, raisins, butter, salt, vanilla, and ginger. Reduce heat to low and cook, stirring every now and then, for 15 more minutes.

By vaneblu

Guyanese Cookup Rice
Dinner Caribbean

Guyanese Cookup Rice

4.5

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Cut Scotch bonnet chile in half. Chop half; reserve both halves. (Chile pepper is very hot, so use gloves when chopping, and avoid touching your eyes, nose, or mouth after chopping.) Cut chicken into large chunks.
  2. 2 Heat olive oil in a large skillet or Dutch oven over medium heat. Add chicken; brown on all sides, about 15 minutes. Stir in chopped Scotch bonnet, onion, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
  3. 3 Add rice; stir to coat with oil. Cook until rice turns slightly opaque but doesn't brown. Add chicken broth; bring to a boil over medium heat, then reduce heat to a simmer. Simmer for about 5 minutes; stir in black-eyed peas, coconut milk, green onions, and thyme until well combined. Lay cabbage chunks on top of rice mixture; place remaining Scotch bonnet half on top of cabbage.
  4. 4 Cover the skillet; simmer until rice and cabbage are tender, about 20 minutes, checking occasionally to see if mixture is getting too dry on the bottom (add a small amount of water if needed to prevent burning). Stir in butter; season with salt and black pepper.

By Tatiana

Mahi Mahi with Coconut Rice and Mango Salsa
Dinner Caribbean

Mahi Mahi with Coconut Rice and Mango Salsa

4.7

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Whisk olive oil, green onion, lemon juice, red pepper flakes, soy sauce, black pepper, garlic, ginger, and salt together in a bowl. Add mahi mahi; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
  2. 2 Meanwhile, bring rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, about 20 minutes. Pour in coconut milk and 2 tablespoons sugar; stir. Simmer, uncovered, until coconut milk mostly absorbed.
  3. 3 Set an oven rack in the oven's center and preheat the oven's broiler.
  4. 4 Remove mahi mahi from marinade and shake off excess. Discard remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If fish browns too quickly, cover the baking dish with aluminum foil.
  5. 5 Meanwhile, melt 1 1/2 tablespoons sugar and 1 1/2 teaspoons butter in a skillet over medium-high heat until begins to bubble; stir in mango. Cook and stir until mango is tender, about 5 minutes.
  6. 6 Place 1 mahi mahi fillet over 1 scoop coconut rice; top with mango salsa.

By SYRAH4689

Curry Mango Chicken
Dinner Caribbean

Curry Mango Chicken

4.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.
  4. 4 Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.

By TORONTOMOMMY

Coconut Sauce
Southeast Asian

Coconut Sauce

3.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot. Reduce heat to medium low; cook and stir while boiling until the mixture is thick and the volume has reduced by about half, about 20 minutes.

By lola

Vegan Sweetened Condensed Milk

Vegan Sweetened Condensed Milk

4.3

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Combine coconut milk and sugar in a small saucepan over medium heat. Cook at a gentle simmer, whisking frequently, until volume is reduced to 1 cup, about 45 minutes. Remove from heat and stir in vanilla extract.

By Druhda

Coconut Syrup

Coconut Syrup

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

By Hunter StClaire

Brown Sugar Coconut Latte
Breakfast

Brown Sugar Coconut Latte

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine canned coconut milk, coconut milk beverage, brown sugar, coconut oil, and coconut extract in a saucepan. Heat over low heat until hot. Use an immersion blender to froth milk mixture until foamy.
  2. 2 Pour coconut milk mixture into a large mug, holding foam back with the back of a spoon. Pour in coffee and add foam on top.

By Yoly