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Archive for June, 2011


photo of Coconut PuddingIngredients

  • 3 cups freshly grated coconut
  • 3 cups water
  • 1 tsp ground nutmeg
  • 1 lemon rind
  • 1 1/2 cups sugar
  • 6 eggs
  • 1 tsp ground cinnamon

How To Make Coconut Pudding :

  1. In saucepan make a syrup from sugar,water and nutmeg, allowing to boil until it spins a thread. Add coconut gradually stirring all the time and cook for about 10 minutes.
  2. Beat egg yolks in a bowl until thick (with lemon rind). Remove lemon rind and combine coconut with egg mixture. Cook over low heat for another 10 minutes stirring carefully all the time.
  3. Pour into greased dish. Cool and refrigerate for 2 hours before serving.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Photo of Green Mango Salad

Easy Caribbean Green Mango Salad, that will blow you away and have you coming back for more.

Green Mango Salad Ingredients

  • 2 tsp lime juice
  • 4 green mangoes
  • 2 green onions
  • 1 tsp salt
  • 1/2 hot green pepper

How To Make Green Mango Salad:

  1. Peel mangoes and cut into 1 1/2 pieces. Then in a bowl chop green onions. Add pepper and salt. Then pour over 1/2 cup vary hot water. Allow to stand for 2 minutes.
  2. Add lime juice and pour over mangoes and allow to stand for another 2 minutes. Then Serve.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Curried Pork with Coconut Milk
Curried Pork with Coconut Milk Ingredients

  • 3 lbs pork stew
  • 1 onion
  • 2 ozs. curry powder
  • 1 tbsp massala
  • 1/2 tsp cumin (ground)
  • 3 cloves garlic, crushed
  • 1 tbsp salt
  • 1 tbsp vinegar
  • 1 coconut, grated
  • 1/4 cup oil

How To Make Curried Pork with Coconut Milk:

  1. Season pork in a bowl using 2 cloves garlic crushed., salt and vinegar. Allow to stand for about 2 hours. In the meantime, grate coconut and pour 1 cup boiling water over it in a bowl.
  2. Allow to stand for 3 minutes and using clean towel squeeze coconut to extract milk. Discard coconut and save milk. Then in a skillet, heat oil and add garlic , allowing to get dark brown.
  3. Add curry massala, cumin and chopped onion. Saute for 3 minutes and then add pork. Saute pork for another 5 minutes, stirring very often, then add coconut milk and enough water to cover pork. Bring to boil, then lower heat, cover pot and cook over medium heat until pork is tender. Then serve hot with steamed rice.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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