Coconut Bang

By: Kedra Holmes.

The Cook Nook

Nassau, Bahamas

Makes four sandwiches

8 Slices of Texas Toast

1 can of Coconut Milk

1/2 cup of Ricardo’s Coconut Rum

1 cup of Shredded Coconut

1 teaspoon of vanilla

1/2 teaspoon of cinnamon

1/2 teaspoon of nutmeg

1/2 cup brown sugar

3 large eggs

2 whole boneless skinless Chicken Breast

McCormick Season Salt

1 whole Habanero Pepper

2 Tablespoons of Garlic Powder

2 cups of all-purpose flour 

1/4 cup of cornstarch

3 teaspoons of salt

3 tablespoons of Rosemary

1/4 teaspoon of black pepper

2 cups of vegetable oil

8 strips of bacon

4 slices of American Cheese

Lettuce

8 slices of tomatoes

1 medium white onion (thinly sliced)

Mayo

Mustard

Ketchup 

In a medium bowl add eggs, coconut milk, coconut rum and vanilla.  Mix well.  Add sugar, cinnamon and nutmeg to the liquid and mix until sugar is dissolved.  Dip bread into 

mixture, being careful to cover each side evenly.  Place on a hot griddle, top each side with shredded coconut and cook until golden brown.

Add flour, cornstarch, salt, black pepper and rosemary to a large bowl and set aside.  Using a sharp knife, cut each chicken breast into even halves.  Season with habanero pepper, garlic powder and season salt.  Coat chicken with the flour mixture.  Heat oil in a large skillet and fry chicken on medium-heat for 3-5 minutes on each side.  Drain chicken breast on paper towels.  Grill bacon as desired, drain oil.  Add onions to the grill and cook until golden brown. 

Assemble by adding lettuce, tomatoes, grilled onions, chicken breast, cheese, mayo, mustard and ketchup.

Enjoy!!

Send your recipes to: islandcuisine@caribmagplus.com