Lime And Rum Fruits with Coconut Bread

Ready in 1h

Try this Lime And Rum Fruits with Coconut Bread recipe, or contribute your own.


2 tb Baking Powder
300 ml Coconut milk
1/2 ts Salt
2 fl Dark Rum
1 Ripe Peach
60 g Butter; (melted)
2 Passion Fruit
2 Limes; (quartered)
1 Pink Grapefruit
1 Banana
2 Limes; (juice)
1 1/2 ts Ground cinnamon
1 Ripe Mango
200 g Caster sugar
1 Ripe Papaya
1 Kiwi Fruit
2 Eggs
100 ml Water
100 g Dark Soft Brown Sugar or
25 g Desiccated Coconut
450 g Plain Flour; (unbleached)

Original recipe makes 6 servings



1. Preheat the oven to 180?c / 350F / Gas Mark 4 and grease a 22.5cm loaf tin. Coconut Bread 2. Combine all the dry ingredients in a bowl. In another bowl, beat together the eggs, coconut milk and melted butter. Mix together the wet and dry ingredients. Spoon the batter into the prepared tin and bake for 1 hour. You may need to cover the bread with greaseproof paper for 10 minutes before the end to prevent it from going too dark. Leave the bread to firm up a while before slicing, but not too long - it is best eaten really fresh. Tropical Kebab 3. Put the sugar and water in a small saucepan, heat gently until the sugar has dissolved. Add the rum and simmer until the liquid has reduced and formed a syrup, about 150ml. 4. Add the rum and lime juice and simmer gently until the liquid has reduced to form a syrup. Meanwhile, peel and slice the grapefruit, papaya, mango, kiwifruit, peach and banana and thread onto wet wooden skewers. Brush the fruit with the glaze and grill over a barbecue or under a preheated grill for a couple of minutes on each side - do them on foil, to form little boats, otherwise it can get very messy. 5. Slice the coconut bread and toast on both sides over the barbecue or under the grill. Place a piece of toasted coconut bread on to a serving plates, top with a skewer of fruit, spoon the passion fruit over the top and then drizzle over the lime and rum syrup, serve warm with lime quarters. NOTES : Chef:Amanda Grant

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