• 24 medium Shrimps
• 1/4 cup Coconut, shredded
• 3/4 cup Flour
• 1/2 tsp Garlic and Herb Seasoning
• 1 Egg
• 1/4 tsp Black Pepper
• ½ tsp Salt
• 1 Lime

In a small bowl, mix the shrimps with the garlic and herb seasoning, salt and black pepper. Put the flour, beaten egg and grated coconut in three different bowls. Dip the marinated shrimps in the egg first, followed by flour and then egg once again. After the shrimps are well coated with the egg and flour, dip them in the grated coconut.

Spray a non-stick spray on a large baking sheet. Preheat the oven to 425 degrees F. Arrange the coated shrimps on a greased baking sheet. Bake the shrimps for about 15 minutes. Meanwhile, cut the lime into wedges. Make sure that the coconut shrimps have become golden brown and crisp.

Garnish the shrimps with lime wedges and serve hot, with a dipping sauce.

• 1 lb Fresh Shrimp
• 3/4 cup Flaked Coconut
• 3 tbsp Malibu Rum
• 1/2 cup Sugar
• 2 beaten Egg Yolks
• 1/4 cup Butter
• 3 tbsp Water
• Prosciutto
• Skewers
• Toothpicks

Take a large pan and soak the skewers for an hour, so that they are completely wet. Clean the shrimp properly and rinse it thoroughly under cold running water. Place the shrimps on the skewers and wrap each of them with prosciutto. Use toothpicks to hold the shrimps in place.

Take a small saucepan and melt the butter in it. Add egg-yolk, water and sugar to the saucepan. Cook the mixture, over medium-low heat, for around 10 minutes. You will find that the mixture starts to boil and the whole sugar content dissolves. Take off the pan from the stove and add rum to it. The sauce for the shrimp is ready. Spread the sauce over the shrimp skewers and finally sprinkle the flaked coconut over it.
Grill until it is properly cooked.

• 1 cup coconut (finely grated)
• 8 green hot chili peppers
• ½ teaspoon Tamarind paste
• 1 tablespoon Cilantro (chopped)
• 1 teaspoon Ginger paste
• 1½ tablespoon Channa dal
• ½ teaspoon Mustard seed
• 4 curry leaves (chopped)
• ¼ teaspoon Asafoetida
• ½ teaspoon oil
• salt

Dry roast channa dal until browned and allow it to cool. Grind all the ingredients in a blender with as little water as possible. For best results the final consistency should be like paste.
Heat the oil in a small ladle, add the mustard seeds and allow it to crackle. When the crackling starts subsiding add the asafoetida and the curry leaves and stir for a few seconds. Add to the chutney and mix well.

• 120 ml coconut cream
• 60 ml pineapple juice
• 45 ml crushed pineapple
• ½ cup ice (crushed)
• 1 orange slice (to garnish)
• 1 maraschino cherry (to garnish)

Place all ingredients into the blender and blend until smooth. Pour into frosty highball glasses, garnish with orange slice and cherry.

• 2 eggs
• 360ml sweet condensed milk
• 3 cups milk
• 1 cup of coconut
• 2 cups of strawberries
• ½ lemon
• ½ cup of sugar

Beat the eggs and add milk, condensed milk and coconut. Stir well. Butter 5 souffle dishes and fill them almost to the top. Place the dishes in the pan filled with ½ inch water. Bake 20-30 minutes at 350 degrees. Leave it in the refrigerate for 3-4 hours.

Mash strawberries, juice from half of lemon, and sugar. Decorate plate with strawberry sauce. Place custard in center. Garnish with berries and fresh mint.