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Name: Roasted Coconut And Exotic Fruit Kebabs with Rum Syrup And A
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 pn Ground cinnamon; 1 Fresh coconut; Clarified Butter; ; cubed; 5 tb Dark rum; 1/2 Ripe watermelon; peeled and; 1 sm Tub creme fraiche; 1 ts Icing sugar; 1 Ripe mango; peeled, stoned; 2 tb Golden syrup

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INGREDIENTS

1 pn Ground cinnamon
1 Fresh coconut
Clarified Butter
; cubed
5 tb Dark rum
1/2 Ripe watermelon; peeled and
1 sm Tub creme fraiche
1 ts Icing sugar
1 Ripe mango; peeled, stoned
2 tb Golden syrup

INSTRUCTIONS

Pre-heat the oven to 240?C/475F/gas mark 8. Also pre-heat a cast griddle. Mix the creme fraiche with the icing sugar and half the rum. Pile into a serving dish and top with the cinnamon. Chill. Pierce the coconut and pour out the milk. Roast the coconut in the hot oven for 5 minutes and then crack the shell and remove the flesh. Roasting makes the shell brittle and lifts it from the flesh easily. Cut the flesh into cubes. Spread on a baking sheet and brush with clarified butter. Roast in a hot oven until golden to soften and intensify the flavour. Heat the golden syrup and remaining rum until blended. Thread alternate cubes of coconut, mango and melon onto metal skewers or pre-soaked satay sticks. Drizzle with melted butter and sear on the hot griddle until golden and tinged black. Drizzle with the rum syrup. Serve with the dip and another generous drizzle of the rum syrup. Per serving: 2233 Calories (kcal); 201g Total Fat; (83% calories from fat); 19g Protein; 71g Carbohydrate; 214mg Cholesterol; 186mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 40 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Roasted Coconut And Exotic Fruit Kebabs with Rum Syrup And A

1 pn Ground cinnamon
1 Fresh coconut
 Clarified Butter
 ; cubed
5 tb Dark rum
1/2 Ripe watermelon; peeled and
1 sm Tub creme fraiche
1 ts Icing sugar
1 Ripe mango; peeled, stoned
2 tb Golden syrup

Pre-heat the oven to 240?C/475F/gas mark 8. Also pre-heat a cast griddle.    Mix the creme fraiche with the icing sugar and half the rum. Pile into a  serving dish and top with the cinnamon. Chill.    Pierce the coconut and pour out the milk. Roast the coconut in the hot oven  for 5 minutes and then crack the shell and remove the flesh. Roasting makes  the shell brittle and lifts it from the flesh easily. Cut the flesh into  cubes. Spread on a baking sheet and brush with clarified butter. Roast in a  hot oven until golden to soften and intensify the flavour.    Heat the golden syrup and remaining rum until blended. Thread alternate  cubes of coconut, mango and melon onto metal skewers or pre-soaked satay  sticks. Drizzle with melted butter and sear on the hot griddle until golden  and tinged black. Drizzle with the rum syrup. Serve with the dip and  another generous drizzle of the rum syrup.        Per serving: 2233 Calories (kcal); 201g Total Fat; (83% calories from fat);  19g Protein; 71g Carbohydrate; 214mg Cholesterol; 186mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 40 Fat; 0  Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (502g)
Recipe Makes: 1 servings

Calories: 1691
Calories from Fat: 1234 (73%)

Amt Per Serving		% DV

	Total Fat 137.1g	183 %
	Saturated Fat 120.5g	602 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 1.6g
Cholesterol 10.8mg		3 %
Sodium 98.1mg		3 %
Potassium 1417.6mg		37 %
Total Carbohydrate 84.6g		25 %
	Dietary Fiber 35.9g	144 %
	Sugars, other 48.7g
Protein 13.3g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1691

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