INGREDIENTS

INSTRUCTIONS

Preheat the oven to 180°c / 350°f / 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.  Converted
by MC_Buster.  NOTES : Chef:Amanda Grant  Converted by MM_Buster v2.0l.

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