We actually have the same thing on our menu for next week and I am serving it with coleslaw and grilled corn on the cob. The Island Rice is good too. I just made that for the first time not too long ago. It is a good side for a spicy dish like jerk chicken.
As for dessert, how about something else with tropical flavors...if you have an ice cream maker, this sorbet is fabulous and you could serve alongside a simple cake or some cookies.
* Exported from MasterCook *
Lemon Coconut Sorbet
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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3 cans sweetened coconut cream at room temperature -- (15-ounce)
3 cups water
3 cups lemon juice
1 Tb grated lemon rind
In a large bowl whisk the coconut cream until very smooth. Add the remaining ingredients. Put immediately into your ice cream machine and proceed according to the manufacturer's instructions.
Do not chill before freezing because the fat in the coconut cream hardens and forms little globules.
"Frog Commissary Cookbook"
Serving Ideas : Garnish each serving with a lemon twist and a sprig of mint, or top with a splash of rum.
Turn it into a decadent summer drink by whizzing several scoops in a blender with a liberal dose of rum
NOTES : We've known some normally very proper people who have devoured three bowls of this sublime dessert at one sitting, even after a generous dinner. Very smooth, addictively sweet, yet refreshingly tart, it seems more like an ice cream in texture than a sorbet.
The reason a dog has so many friends is that he wags his tail instead of his tongue. - Anonymous