Ingredients

Instructions

  1. Whisk cream of coconut and fresh lime juice in small bowl until smooth.
  2. Stir in green onions, curry powder, cayenne pepper and salt.
  3. (Can be made 1 day ahead. Cover and refrigerate.) Brush half of sauce over chicken or seafood before and during grilling.
  4. Pass remaining sauce separately.
  5. NOTE: I usually serve this dish with a side of frijoles negros (black beans) and saffron rice cooked with pineapple juice instead of water.