Elite life
Marshall Islands (Marshallese Recipes)
Marshall Islands is a melting pot of large variety of international cuisine. Though the traditional Marshall Islands cuisine includes pumpkin with coconut milk sauce, sliced, cooked breadfruit with coconut milk sauce and crushed banana mixed with grated coconut, yet you can savor some delectable delicacies at the restaurants of the Marshall Islands. The various types of Food of Marshall Islands unite the people. The food habits of the people of the region forms a part of the Culture of Marshall Islands.
At the Marshall Islands, you can relish a wide array of seafood, birds, eggs and tinned meats. Coconut milk is the main drinks of the island. The Food of Marshall Islands are simply lip smacking and will leave you craving for more. Food is imported to this island from other places as well.
Seafood are popular among the people pf the island. Surrounded by ocean, sea food are widely available. Fresh tuna that is prepared in a special island style will leave you craving for more. Coming to this island, do not forget to taste the Sashimi. Experience the gastronomical delight tasting this lip smacking delicacy.
Ingredients:
1/3 cup shredded coconut
1 recipe pastry for a 9 inch single crust pie
2 cups coarsely chopped raw macadamia nuts
4 eggs
1 cup light corn syrup
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream
3 tablespoons cream of coconut
Cooking Instructions:
Preheat oven to 350 degrees F (175 degrees C). Press coconut into bottom and sides of unbaked pie shell. In a large bowl, mix together the eggs, corn syrup, sugar, vanilla, and salt until well blended. Fold in macadamia nuts. Pour into pie shell. Bake for 15 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue baking until top is brown, and filling is set; this will take about 30 more minutes. Let pie cool. To make Topping: In a chilled bowl, whip cream to soft peaks. Gradually pour in cream of coconut while whipping just until cream of coconut is fully incorporated. Slice pie into wedges and serve, passing coconut cream separately.
