With hints of lime, tequila and coconut, this dessert takes you to the tropics.
Use shallow bowls or pie plates to set up a coating station for the tenders. Use one hand for dry ingredients and the other for wet. This prevents you from breading your hands along with the chicken. Oven fries or veggie sticks make a finger-friendly side dish.
Feast with friends on flavours from the Florida Keys without having to leave your snowy post with this selection from the March 2005 "A Taste of the Keys" menu. This appetizer is on many restaurant menus throughout the Keys.
Perfect for entertaining, this lightly spiced soup can be prepared a few days in advance. Use the stems and the carefully cleaned roots of the coriander for the fullest flavour.
Mix this with sweetened condensed or coconut milk to produce the iced drink served in Thai restaurants.
Bicol province in the Philippines is known for its spicy food, often using coconut. Here, the coconut is in the accompanying bread, Puto. In the Philippines, sweet potato leaves are traditionally used in this soup, but in Canada, spinach makes a fine substitute. Add hot peppers to taste.
The best part of fondue is customizing it! Because this is made with bittersweet chocolate, you may want to stir in extra honey for sweetness. Add pinches of cinnamon, cayenne and chilli powder, and even a splish-splash of rich coffee or orange liqueur for a more complex flavour. We love how dairy-free coconut milk makes this taste just as rich and creamy as traditional fondue. And always be sure to check the package to ensure the chocolate is 100% dairy free.
Layers of creamy yogurt, tropical fruit and toasted coconut make this quick breakfast a sunny start to your day.
