First, of course, we had to open the coconut. It needs to be broken open, but all the milk will spill out if we did that. So first, we drilled into the coconut using a hand drill and poured the milk out to save it.
Then we added pineapple juice, rum, sugar, and ice and mixed all in a blender. We hacked open the coconut the rest of the way and cut out some of the meat (saving the rest for another day). Now we had a perfect cup for the piña coladas.
Meanwhile, we made the curry sauce with coconut milk (canned), and spices. We boiled seitan and potatoes in this mixture, topped with little pieces of fresh coconut, and served with a side of rice.
Ingredients: seitan, potatoes, coconut milk, garlic, fresh cilantro, fresh basil, fresh coconut, Thai curry paste, Thai fish sauce, dried chilis, turmeric
Finally, for dessert, we made rice pudding. We cooked sushi rice in a mixture of coconut milk and water with dissolved sugar. When the rice was done, set it in little dishes. We topped each off with a blend of eggs and coconut cream. The dishes were set in a baking pan filled part way with water, and the whole setup was baked, much in the same style as creme brulée. It was topped with fresh coconut chunks and served with fruit.
Ingredients: coconut milk, coconut cream, eggs, water, sushi rice, sugar, fresh coconut pieces, vanilla, cardamon
Don' forget to see other entries linked to from the Cook-off main page.