On our anniversary, I surprised my boyfriend with a Caribbean-themed picnic, at our favourite spot. His gift included a 'passport', which means that in the following 12 months I'll cook him a country's national dishes on a date night, and I'll try my best to set the atmosphere, too.
This time, I used a blue checked tablecloth, lots of seashells, coconut shells, and other DIY-decorations.
- crystal clear spring water
- coconut-lemon chicken skewers with fruit
- perfect picnic side dish: popcorn
- Caribbean rice pudding with fruit and chocolate
- coconut-lemon pie
- Coconut-lemon chickenI used this recipe, but I changed a few things. I used lemon instead of lime, and a bit more than the recipe says. I left out the soy sauce, since that's not glutenfree. Instead of Panko breadcrumbs, I used crumbs of glutenfree Abonett crispbread, and somewhat less than the recipe says, but I used more coconut shreds. I only baked it for like 20 minutes.It tasted amazing! We loved it soo much!I put it on the skewers with (baked) tropical fruit like pineapple, mango, papaya, and also some thin slices of paprika, but I would totally try it with lemon or lime slices!
- I cooked 150 gr rice in 200 ml water. After that, I stirred in 50 gr of butter, a tablespoon of rum, 2 tablespoons of sugar, a pinch of cinnamon and 1/2 litre of milk. I cooked it until the rice absorbed all the milk. At the end of the process, I stirred in my fruit slices: pineapple, mango, papaya, and two mashed bananas. I served it in a seashell, and decorated with sexy chocolate women!
- Coconut-lemon pieThe pie crust: I mixed the following ingredients: 150 gr butter, 250 gr rice flour, 30 gr sugar, a pinch of baking soda, some water (you will see how much the mixture will need). Kneaded the dough. Afterwards, I put the dough into a pie dish, and formed the crust with my hands. I baked it in the oven at 180°, for 10 minutes.The filling: I mixed 120 ml lemon juice, 390 g condensed milk (I looked up a recipe and did my own!), 3 egg yolks, and coconut shreds (as much as you like, I used about 100-150 g).Pour it on top of the crust, and bake for another 10-15 minutes.
(Un)fortunately, the pie disappeared before I could take a photo of it :)