4        cups           coconut milk
1/2     cup             cornstarch
2/3     cup             sugar
1/2     teaspoon    salt
1        tablespoon orange blossom water


In small saucepan dissolve the cornstarch in ¾ cup of coconut milk. Add the rest of the coconut milk the sugar, orange blossom water and salt. Cook over medium heat stirring constantly.  As it starts to thicken, lower heat and continue cooking for 8-9 minutes or until desire consistency. Pour right away into 4 ounce wet ramekins. Transfer to cooler and cool cover for at least three hours.


Mango and Kumquat Relish

1      cup      Bacardi Orange
1      cup      sugar
1      whole  star anise
1                  cinnamon stick
2      whole  cloves
1/4   cup      kumquats, thinly sliced
11/2 cups    fresh green mangoes, small dice


In a heavy large saucepan over high heat bring the rum, sugar, star anise, cinnamon stick and cloves to a boil stirring until the sugar dissolves. Reduce the heat to medium and simmer for 5 minutes. Add mango and kumquat and simmer for another 5 minutes. Remove from heat, in heavy large saucepan over high heat.  Refrigerate until cold.

Flip ramekin on the center of plate, top with mango-kumquat relish a fresh mint leave


Cooking beans

To cook beans quickly, combine dried beans with water a bay leaf and thyme sprig in a saucepan.  Bring the beans to a boil, reduce the heat, then cover and ...

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