2/3 cup canned cream of coconut (such as Coco Lopez)
1/2 cup Key lime juice
7 tablespoons minced green onions
2 teaspoons curry powder
1/2 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Makes 1-1/2 cups.
Whisk the cream of coconut and lime juice in a bowl. Stir in the onion, curry powder, cayenne, salt and pepper. Store, covered, in the refrigerator for up to 1 day.
Brush the sauce over fresh Florida seafood before and during grilling. Be sure to reserve some of the sauce to serve with the seafood.
Nutritional information per tablespoon: 32 calories (37 percent from fat), 1.4 g fat (1.3 g saturated, 0.1 g monounsaturated), no cholesterol, 0.2 g protein, 5 g carbohydrates, 0.2 g fiber, 51.8 mg sodium.