Caye Lime Coconut Butter Cream Candies! ~ Made in Beautiful BELIZE!

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Woot! We are on holiday in sunny San Pedro, Belize

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We have been coming to the gorgeous Caribbean Island of Ambergris Caye (prounounced “Amber-Grease [or gris] Key”) for several years, and have developed friendships with a lovely and diverse group of people.

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Just 4 Simple Ingredients!

Today, a dear friend came to cook and lunch with us. While it was a casual thing, I wanted to have a little sweet treat for after our savory meal.

But some ingredients I use often at home are not available here, as they would have to be imported and barged here. Like Lemons.

Some recipes won’t hold up in the tropical heat & humidity.

I had to think about what I could easily purchase that was inexpensive,

quick & easy enough to make in an hour, work,

and still make us go, “Mmmm!”.

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Beautiful San Pedro, Ambergris Caye, Belize

As soon as I made my Lemon Coconut Butter Creams, I thought they would be awesome in a Caye Lime Version. So today I whipped them up while lunch was being prepared – AND THEY CAME OUT YUMMY! So, here is the Lemon Coconut Butter Cream again, using LIME instead of Lemon! 🙂

Caye Lime Coconut Butter Creams

*Ingredients

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Lime Butter Cream Mixture

2 cups Powdered Sugar, sifted

4 TBSP Butter, Softened

1 or 2 Limes – will need 2-3 TBSP of juice, and 1 TBSP zest

Scant Pinch of salt (adds balance to the sugar)

– Baking Sheet Lined with Buttered Wax Paper

– 1/2 Cup of Toasted Coconut Flakes (Recipe HERE) for Coating  – Optional: mix with 1 tsp Granulated Sugar

*Method:

Sift powdered sugar into large mixing bowl. Add all the rest of the filling ingredients and mix until it becomes smooth.

Taste and adjust to your liking. If it is not Lime-y enough add more zest. If it is too thick, add more juice. If it is too thin, add more powdered sugar.

Place in Fridge 10-15 minutes to chill to firm (in Belize, I used the freezer). Cream should be thick enough be easily handled – the mixing spoon should stand up on it’s own.

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Butter Creams, Ready for the Freezer

Meanwhile, prepare the baking sheet and place the toasted coconut in a shallow bowl, or on a dish. Pull the mix out of the fridge. Using a teaspoon, scoop a bite-sized bit of cream in to your hands, Working quickly so they don’t melt too much, pat into a roundish shape (they do not need to be perfect!), and then drop into the dish of coconut.

Gently cover ball & pat gently in coconut until coated, and place on butted sheet pan[see photo above] Continue until all the cream is rolled in balls, and rolled in coconut. Place sheet pan in the fridge (or freezer) again, for at least 15 minutes.

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Mmm! Caye Lime Coconut Butter Creams!

That’s It! They’re Done!

Now you have scrumptious, decadent, melt in your mouth

Caye Lime Coconut  Butter Creams!

Cheers, and Happy Eating!

Bloggers Blogging … Us!

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This is a photo of a Blogger

Taking a photo of a Blogger…

Taking a photo of a Blogger…

‘Belize Travel Examiner’, ‘Ambergris Today’ Online Paper, and ‘Our Tasty Travels’
Enjoying Dinner by Chef Bruce

 

taking a photo… Of Bruce’s Cooking! 🙂

TOTALLY COOL!  🙂

This was what they were photographing:

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Belizean Shrimp & Pork Shumai by Chef Bruce

And this:

Crispy Coconut Lobster & Shrimp in Sesame Orange Sauce
Photo Credit: Dorian Nunez

This was a first for us. Lots of fun, and pretty exciting.

Hope they enjoyed it as much as we did!

Cheers, and Happy Eating!

Please Visit these Nice Folks at:

Going to See “The Fish Guy” – In San Pedro, Belize!

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This week we are coming to you live and IN COLOR from Beautiful Ambergris Caye,

a palm studded  tropical island off the coast of Belize, in Central America!

Most people come to San Pedro, Ambergris Caye for the temperate climate, and to snorkel, dive, and fish around the Meso-American Reef. This Barrier Reef is the second largest in the world, and the largest reef in the Western Hemisphere.

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The Colors of the Caribbean Sea

Here at Ambergris Caye, the reef, which teems with diverse ocean life, runs just half a mile off shore. (even closer in some places). In the photo above, you can just see it – it is the white line running parallel to and just below the horizon line.

While other travelers are parasailing, hobie catting, and bar-hopping, Bruce and I like to go grocery shopping. 🙂

Today, we went to see The Fish Guy. Why not just go to the market? Funny thing about many Caribbean Fishing Towns we have been to – there is no “Fish Store”. There isn’t even a non-fish store that sells fish. Like, you can’t just go to the store, and get fish. In a Fishing Town. Crazy, huh?

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“The Fish Guy” of San Pedrito

You can drive to the back side docks of the island at 8 am and usually snag some snapper fillets, but to get variety?

Nope.

It took us literally four years of visiting this island to find out where “The Fish Guy in San Pedrito” is.

It is a shack next to a humble house, way off the tourist areas, down a rutted, unpaved road.

If you didn’t know where it was, you would never, ever find it.

I will tell you this, though – the man has gorgeous fish.

Usually the fish is fresh frozen, but sometimes, including today – the stuff had just come in off the boats.

Bonus – he had everything we were looking for!

Our Main Goal was Caribbean Spiny Lobster. Mmm! In Belize, Lobster is only available for half of the year, leaving the rest of the year for the population to recover and grow. Each June when “Lobster Season” opens , there is a big three day celebration in both San Pedro and her sister island, Caye Caulker, Belize. Today, the Lobster was SUPER FRESH, just off the boat!

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Just-Caught Caribbean Lobster!

Next on our list was Grouper. When Belizean Grouper is fresh, it is sweet and light and not at all fishy. At home, I rarely enjoy eating fish. Bleh, Down here… OMG, it is AH-MAZING! And again, luckily for us, look what also just came in off the boat – Fresh Caught Grouper! Yes!

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Perfect Grouper Fillets

Last, but not least – November is also CONCH Season! Same deal, Conch is only available half the year, to protect from over fishing. There is no big celebration when the season opens like with Lobster, but I think there should be! Conch Fritters and Conch Ceviche are as common favorites here as  chicken fingers & fries are back home. We love them both! Luckily, guess what also had just come in on the boat?

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Cleaning the Conch

We considered today a big success, and can’t wait to work with the perfect, fresh seafood we scored. Thanks for tagging along with us today, in Beautiful San Pedro, Belize!

Cheers, and Happy Eating!

Greetings From Sunny Belize! Wish You Were Here!

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We love to travel to interesting places.

This week, we are on Holiday in our favorite destination –

San Pedro, Ambergris CayeBelize!

Beautiful Ambergris Caye, Belize

People Always ask “Where’s Belize?”

Belize is a tiny Caribbean country in Central America, just south of Mexico, and East of Guatemala. We’ve been coming to this beautiful and colorful land for many years.

The food is fresh, the people welcoming. The sky is blue, the sand is white, and the sea is 10 shades of turquoise.

Come along with us! We would like to share some of our culinary experiences…

Ladies Making Pupusas

Freshly Caught Snapper

…and some not so culinary experiences  – with you!

Colorful Afro-Caribe Garifuna Drummers

Do we love it here? YOU BETTA BELIZE IT!

Chef Bruce enjoys delicious Central American Cuisine

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How to Make Pecan Coconut Butter!

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I love to make my own Nut Butters, which we eat often for Breakfast.

This week, I made TWO flavors! 🙂

Pecan Coconut Butter on the Left, and good ole Peanut Butter on the Right.

All natural with no added oils or emulsifiers. And the cost? Literally, Peanuts!

Method:

~ Put any random quantity of nuts of your choice in small processor. For this recipe I used Chopped Pecans and Organic Unsweetened Coconut, in a roughly 50/50 ratio. To this, I added about 1/4 tsp of organic raw sugar. [May substitute honey, or omit altogether if you don’t use sugars. I did not add sugar to the Peanuts]. Add a pinch of sea salt. If you are using salted nuts, omit the salt.

 

~ Pulse till mixed. Grind for approx one minute. Mixture will get crumbly, then form a ball, then become smooth. Taste. Adjust salt, nuts or sweetness, Grind till sooth enough to spread. Mixture gets a little warm, so leave in container uncovered for at least one hour. Will keep in covered container for weeks.

Boom! That’s it! So easy!

Now you have Delicious Home Made Nut Butter!

Cheers, and Happy Eating!