Dinner

What’s for dinner?
Whip up these scrumptious dinner recipe ideas, which will have you and your family coming back for seconds. If you are an on-the-go single, busy executive, single dad or a stay at home mom, we’ve got  meal options that can fit right into your schedule. Let the cooking begin!

 

 

Tropical Curry Shrimp
Serves 4
A tantalising island-style curry shrimp recipe to awaken your taste buds to the sensation of paradise.
Write a review
Print
Ingredients
  1. 2 tbsps LASCO Curry Sauce
  2. 2 cups Medium Shrimp (cooked)
  3. 2 tbsp LASCO Vegetable Oil
  4. 4 cloves Garlic (chopped)
  5. 3 tbsps LASCO Coconut Cream Powder
  6. 4-5 slices LASCO Pineapple Slices (reserve juice)
  7. 1 medium Onion (chopped)
  8. 3 medium Tomatoes (cut in wedges)
  9. 1 large Sweet Pepper (cut in strips)
Instructions
  1. Combine curry seasoning and shrimp. Allow to marinate for 20 minutes.
  2. Heat oil in frying pan. Add garlic and sauté for 1 minute.
  3. Dissolve coconut powder in 1/4 cup pineapple juice. Add to pan along with onions. Heat for 1 minute.
  4. Fold in shrimp and simmer for an additional 2 minutes. Add pineapple slices, tomatoes and sweet pepper, heat thoroughly and serve with your choice of LASCO Pasta.
LASCO Distributors Ltd. http://www.lascojamaica.com/distributors/
Mackerel Run dung
Serves 3
An old time Jamaican favourite made easy with the LASCO Jack Mackerel in Brine. Also known in some parts of the island as "Dip and Fall Back", it's a beloved dish of mackerel deeply seasoned with island favourites such as scotch bonnet pepper, escallion and thyme, in a thick coconut sauce.
Write a review
Print
Ingredients
  1. 1 sachet LASCO Coconut Cream Powder
  2. ¾ cup Water
  3. 1 medium Onion (chopped)
  4. 3 stalks Escallion (chopped)
  5. 3 Cloves Garlic (chopped)
  6. 1 Scotch bonnet pepper or 1Tsp LASCO Crushed Pepper sauce
  7. 2 Medium Tomatoes (chopped)
  8. 2 sprigs Thyme
  9. 1 Can LASCO Jack Mackerel in Brine 425g, Drained
  10. 1tsp Pimento berries
  11. Salt to taste
Instructions
  1. Combine coconut milk and water, add all seasoning and bring to a boil.
  2. Allow to simmer for about 15 minutes or until a gravy is formed.
  3. Add flaked mackerel and salt to taste.
  4. Simmer for 1-2 minutes
LASCO Distributors Ltd. http://www.lascojamaica.com/distributors/
Tropical Chicken Surprise
Yields 4
An exotic dish of marinated chicken breasts in cranberry apple sauce, sprinkled with cashews and raisins. Recommended to be enjoyed with a side of pasta.
Write a review
Print
Ingredients
  1. 2 chicken breast Skinned and cut in cubes
  2. 3 tsps LASCO Curry Sauce
  3. 1 tsp LASCO Crushed Pepper.
  4. 2-3 tbsps LASCO Vegetable Oil
  5. ¼ cup LASCO Tomato Ketchup
  6. ½ cup Cranberry Apple Juice
  7. 1-2 tsp Cornstarch
  8. 3 tbsps Cashews
  9. 3 tbsps Raisins
  10. 1 large each Sweet pepper, tomatoes, onions (cut in strips)
Instructions
  1. Combine chicken, curry sauce and crushed pepper. Marinate for 20 minutes.
  2. Heat pan with oil. . Add chicken and sauté for 2-3 minutes. Mean while, combine Tomato ketchup, cranberry and cornstarch. Pour over chicken.
  3. Sprinkle on cashews, raisins, nuts, sweet pepper, tomato and onions. Heat through for 1 minute.
LASCO Distributors Ltd. http://www.lascojamaica.com/distributors/
Gungo Peas and Rice
Otherwise known in parts of the world as pigeon peas and rice OR beans and rice, it's often served in the Jamaican home as a side during Sunday dinner. Jamaicans love the distinct taste of the coconut milk, seasoned with Caribbean favourites such as thyme, onion, escallion.
Write a review
Print
Ingredients
  1. 1 can LASCO Gungo Peas
  2. 3 cups Water
  3. 1 can/ 1 sachet LASCO Coconut Milk or LASCO Coconut Cream Powder
  4. 2 ½ cups White Rice
  5. 2 tsp Salt or to taste
  6. 1 tbps Sugar
  7. ½ tsp Cinnamon
  8. ½ tsp Nutmeg
  9. 2 stalks Escallion
  10. 1 sprig Thyme
  11. 1 clove Garlic
  12. 6 grains Pimento berries
  13. 2 tsps LASCO Jerk Seasoning
  14. 1 tsps LASCO Crushed Pepper Sauce
Instructions
  1. Empty LASCO Coconut Milk in a large sauce pan or pot.
  2. Add 4 cups water, salt, scallion, thyme, garlic, pimento berries, LASCO Jerk Seasoning and nutmeg.
  3. Boil for 5 minutes.
  4. Drain LASCO Gungo Peas and add to the pot. Add rice, stir well, reduce flame and allow to cook until rice grains are tender and liquid has been absorbed.
LASCO Distributors Ltd. http://www.lascojamaica.com/distributors/
Bean Stew
Serves 3
Who says eating healthy is boring? You will love the unbelievably alluring taste of LASCO Mixed Vegetables, Broad and Red Kidney Beans, simmered in a well-seasoned coconut mixture.
Write a review
Print
Ingredients
  1. 1 packet LASCO Coconut Powder into a pot of 1/4 cup water and combine.
  2. 1 can LASCO Red Kidney Beans (drained)
  3. 1 can LASCO Broad Beans (drained)
  4. 1 can LASCO Mixed Vegetables (drained)
  5. 1/4 cup LASCO Tomato Ketchup
  6. 1/4 cup Water
  7. 1 medium Onion (chopped)
  8. 3 stalks Escallion (chopped)
  9. 3-4 sprigs Thyme
  10. 1/4 tbsp Pimento berries
  11. 1 tbsp LASCO All-Purpose Seasoning or LASCO Jerk Seasoning
Instructions
  1. Empty LASCO Coconut Powder into a pot of 1/4 cup water and combine.
  2. Empty both canned beans into the coconut mixture.
  3. Stir in LASCO Tomato Ketchup. Cook on a low flame for a further 10 minutes or until mixture thickens.
  4. Reduce flame, drain mixed vegetables and stir.
  5. Serve with fluffy rice or LASCO Real Jamaican Water Crackers.
LASCO Distributors Ltd. http://www.lascojamaica.com/distributors/
   

Broad Beans and Oxtail
Yields 4
Write a review
Print
Ingredients
  1. 500g Oxtail
  2. 1 tsp Salt
  3. 4 cloves Garlic (crushed)
  4. ½ cup Peeled tomatoes
  5. 2 small Onions (chopped)
  6. 1 stalk Escallion
  7. 1 sprig Thyme
  8. LASCO Crushed Pepper Sauce to taste
  9. 3 tbps LASCO Vegetable Oil
  10. 3 cups Boiling water
  11. 1 300g can LASCO Broad Beans
Instructions
  1. Wash oxtail and trim excess fat.
  2. Season with salt, garlic, pepper, onions, scallion and thyme.
  3. Leave to marinate for 1 – 2 hours
  4. Remove the seasoning and brown oxtail in heated LASCO Vegetable Oil.
  5. Drain fat.
  6. Slowly add three cups of boiling water and bring to a boil, adding small amounts of water until oxtail is cooked.
  7. Add LASCO Broad Beans and LASCO peeled tomatoes to pot.
  8. Reduce heat and simmer for 15 minutes
LASCO Distributors Ltd. http://www.lascojamaica.com/distributors/
Green Gungo Stew
Serves 5
Try our mouthwatering West Indian style Green Gungo stew, which pairs well with hot fluffy rice.
Write a review
Print
Ingredients
  1. 1 ½ cans LASCO Coconut Milk **
  2. 2 cans LASCO Gungo (Green Pigeon Peas); reserve ½ cup water
  3. 3 stalks Escallion (chopped)
  4. 2 medium Onion (chopped)
  5. 10 sprigs Thyme
  6. ½ tsp Dried Pimento berries
  7. 1 tsp each LASCO Crushed Scotch Bonnet, Black Pepper, All-Purpose Seasoning
  8. 1 tsp LASCO All-Purpose Seasoning
  9. ½ cup Carrot (diced)
Instructions
  1. Empty coconut milk in heavy pot over a medium flame. Add all seasonings and simmer for 15- 20 minutes.
  2. Add Gun go peas and simmer for a further 5 minutes. Add carrot and heat thoroughly for a further 2-3 minutes.
  3. Serve with hot fluffy rice
Notes
  1. ** As a substitute for LASCO Coconut Milk, add ½ cup water to a packet of LASCO Coconut Cream Powder.
LASCO Distributors Ltd. http://www.lascojamaica.com/distributors/
 

Fish Fillet with Corn and Vegetables
Yields 2
Write a review
Print
Ingredients
  1. 500g Fish fillets (3 fillets)
  2. 2 tbsp LASCO Vinegar
  3. ½ tsp Salt
  4. ½ tsp LASCO Black pepper
  5. 1 tbsp Flour
  6. 2 medium Carrots (finely cubed)
  7. 1 medium Sweet pepper (finely cubed)
  8. 3 Plum Tomatoes
  9. 1 small Onion (chopped)
  10. 2 cloves Garlic (chopped)
  11. 4 tbsp LASCO Sweet Corn (drained)
  12. 2 tsp Chopped oregano
  13. ¼ cup LASCO Vegetable Oil
  14. ¼ cup Lasoy white sauce
Lasoy White Sauce
  1. 1 tbsp Lasco Soft Margarine
  2. 1 tbsp Flour
  3. ½ cup Mixed Lasco Lasoy Lactose Free
  4. 2 tbsp Chopped onion
  5. 1tbsp Chopped herbs (parsley/Oregano)
  6. ¼ tsp salt
Instructions
  1. Wipe fillet with vinegar. Sprinkle with salt and pepper. Dust with flour.
  2. Blanch carrot. Combine with all seasoning, vegetables and corn.
  3. Heat 1tbsp oil. Sauté mixtures for 30 seconds then remove from heat.
  4. Heat the remaining oil then fry fillet. Drain.
  5. Place fish on a platter, spoon on white sauce then generous helpings of vegetable mixture.
  6. Enjoy with your favourite LASCO pasta.
LaSoy White Sauce
  1. Melt margarine. Add flour, stirring constantly to remove lumps. Pour in milk and continue to stir until smooth and cooked. Add seasonings and use as directed.
LASCO Distributors Ltd. http://www.lascojamaica.com/distributors/
Broad Bean and Mackerel Casserole
Yields 10
Write a review
Print
Ingredients
  1. 2 packets LASCO Pasta Shells
  2. 1 tbsp LASCO Vegetable Oil
  3. 1 Medium onion (diced)
  4. 1 stalk Scallion (sliced)
  5. 1 Medium Sweet pepper (diced)
  6. 1 can LASCO Broad Beans (rinsed and drained)
  7. 1 can LASCO Mackerel in Brine (drained, cut into one inch pieces)
  8. 1 pinch Salt
  9. 2 tbsps LASCO Soft Margarine
  10. 3 cloves Garlic (minced)
  11. 2 tbsp Flour
  12. 2 sachets LASCO Coconut Cream Powder (mixed)
  13. 1 large Ripe plantain fried, baked or grilled (thickly sliced)
Instructions
  1. In a large pot of water boil pasta until tender taking care not to overcook.
  2. Drain pasta in a colander and rinse with cold water. Add oil to the cooked pasta to avoid sticking.
  3. In a large pan, sautee onions scallions, sweet pepper, broad beans and mackerel adding a pinch of salt.
  4. In a separate saucepan, melt margarine and sauté garlic. Add flour. Over medium flame, use a wooden spoon to combine until brown in colour. Add 2 cups of the coconut milk and simmer on low heat, mixing occasionally until thickened (approximately 6 minutes).
  5. Grease a large ovenproof container. Mix together pasta and beans, add cooked plantains and mackerel and mix to distribute ingredients evenly. Pour in coconut milk mixture.
  6. Place in oven at 350 degrees Fahrenheit for 30 – 45 minutes or until thoroughly heated
LASCO Distributors Ltd. http://www.lascojamaica.com/distributors/
Cheesy Chicken and Red Bean Casserole
Yields 8
A healthy and deliciously creamy chicken and bean casserole dinner, with lightly distributed melted cheese.
Write a review
Print
Ingredients
  1. 3 Boneless, skinless chicken breasts (seasoned, cooked and cubed)
  2. 2 packs LASCO Pasta Shells
  3. 1 tbsp LASCO Vegetable Oil
  4. 1 can LASCO Red Kidney Beans
  5. 1 small Onion (diced)
  6. 4 cloves Garlic (minced)
  7. 1 stalk Scallion (sliced)
  8. 1 cup Shredded cheese
  9. 1 Egg
  10. 1 cup LASCO Whole Milk (mixed)
Seasoning for Chicken
  1. 1 clove Garlic (minced)
  2. 1 tsp Paprika
  3. Juice of 2 limes
  4. Salt and pepper to taste
Instructions
  1. Season the chicken.In a large pot of water, boil Pasta until tender. Do not to overcook.
  2. Drain pasta in a colander and rinse with cold water. Add oil to the cooked pasta to avoid sticking.
  3. In a large pan sauté the onions, garlic and escallion.
  4. Drain and thoroughly rinse red peas then add to the pan.
  5. Season the peas and vegetable mixture with salt. Cool.
  6. In a separate mixing bowl, whisk together egg and milk. Add cheese and a pinch of salt.
  7. Grease a large oven proof container. Mix together pasta, chicken and bean mixture and pour into container.
  8. Pour in cheese mixture and stir lightly to distribute evenly. Place in oven at 350 º F for 30 – 45 minutes
LASCO Distributors Ltd. http://www.lascojamaica.com/distributors/
Hot and Spicy Mackerel Lasagna
Yields 4
Write a review
Print
Ingredients
  1. ½ cup LASCO Whole Milk (mixed)
  2. 2 Eggs (beaten)
  3. ¾ cup Sharp cheddar cheese
  4. 5 cans LASCO Hot and Spicy Mackerel in tomato sauce 155g
  5. 1 small can Tomato paste
  6. 1 cup Water
  7. 1 Onion (finely diced)
  8. 5 cloves Garlic (minced)
  9. 3 tbsp LASCO Vegetable Oil or LASCO Soft Margarine
  10. 2 Large tomatoes (cut in sections and roasted)
  11. ½ Scotch bonnet pepper
  12. 1 tsp LASCO Garlic Seasoning
  13. 1 tsp Dry oregano
  14. Salt and pepper to taste
  15. 1 package Lasagna (cooked, drained and coated in oil)
  16. 2 tbsp Parmesan cheese (optional)
Instructions
  1. Pre heat oven to 350º degrees.
  2. Mix together milk, cheese, eggs and dry oregano, ensuring eggs are incorporated fully into mixture. Set aside.
  3. Open cans of mackerel and separate from tomato sauce. Mix tomato paste with mackerel sauce then add a little water to thin out slightly.
  4. Heat oil or margarine in a large saucepan. Sautee onion and garlic then add roasted tomatoes and scotch bonnet, continue sautéing.
  5. Pour in tomato paste mixture and season with salt, pepper and garlic powder. Let ingredients simmer for 15 – 20 minutes over low heat. Sauce should be thick and spicy and well combined.
  6. In a medium sized greased pan lay lasagne down flat side by side.
  7. Break mackerel into chunks then lay half of it over lasagna.
  8. Spoon a generous amount of the sauce mixture over the mackerel (not too much to avoid making the lasagna runny). Pour in half of the cheese mixture. Repeat the layering process until all ingredients are used up.
  9. Place in oven for 45 minutes to an hour or until top appears brown and bubbly.
LASCO Distributors Ltd. http://www.lascojamaica.com/distributors/
Curried Rice with Fish and Vegetables
Yields 4
A nutritionally balanced dish signatured with the great tasting LASCO Mixed Vegetables and Jack Mackerel, mixed with curry flavoured rice.
Write a review
Print
Ingredients
  1. 2 Cups Rice
  2. 4 Cups Water
  3. 2 teaspoons LASCO Curry sauce
  4. ½ teaspoon Salt
  5. ¼ cup Escallion (chopped)
  6. 1 tbsp LASCO Soft Margarine
  7. 1/4 cup Sweet pepper (chopped)
  8. 1/4 cup Onion (chopped)
  9. 3 cloves Garlic (chopped)
  10. 1 tsp LASCO Crushed Pepper Sauce
  11. 1 tsp LASCO All Purpose Seasoning
  12. 1 can LASCO Jack Mackerel in Brine 425g (drained and flaked)
  13. 1 can LASCO Mixed Vegetables (drained)
Instructions
  1. Empty rice in a pot. Add water, curry powder, salt and escallion. Bring to a boil. Reduce flame and allow to steam until grains are tender.
  2. Sauté LASCO Margarine with all the remaining seasonings, then add flaked fish.
  3. Empty into the cooked rice and stir gently.
  4. Gently fold in LASCO Mixed Vegetables.
LASCO Distributors Ltd. http://www.lascojamaica.com/distributors/
Pineapple Orange Chicken Shells
Serves 4
Tender chicken breast simmered in a creamy orange pineapple sauce, made with LASCO Pineapple Orange Food Drink. The chicken, pasta and pineapple slices concoction, teased lightly with the ginger and orange zest is divine.
Write a review
Print
Ingredients
  1. 4 cups LASCO Pasta shells (boiled)
  2. 1 ½ cup LASCO Pineapple Orange Food Drink
  3. 1 large Chicken breast cut into ½ inch strips (approximately 8 ounces)
  4. 1 tsp LASCO Chicken Seasoning
  5. ¼ cup or less LASCO Vegetable Oil
  6. ¼ cup Onion (finely diced)
  7. ¼ large Sweet pepper (Julienne)
  8. ¼ cup Escallion (chopped)
  9. ¼ cup Carrot (finely diced and blanched)
  10. 1 tbsp Ginger (grated)
  11. 1 Orange (zested)
  12. 1 tbsp LASCO Crushed Pepper sauce
  13. ½ cup LASCO Pineapple Slices (cut into chunks)
  14. 1 tbsp Flour/Cornstarch
Instructions
  1. Prepare one 1 ½ cups of LASCO Pineapple Orange Food Drink using 1 cup of pineapple juice (water from pineapple slices).
  2. Cut chicken breast into ½ inch strips and season with LASCO Chicken Seasoning.
  3. In a pan, Sauté half the portion of onion, sweet pepper and escallion.
  4. Add grated ginger, orange zest and scotch bonnet pepper.
  5. Add chicken breast and LASCO Food Drink mixture and simmer. Add 1 tsp flour/cornstarch to thicken the sauce.
  6. Add the remaining seasonings and pineapple chunks. Once the sauce is simmered to a creamy consistency add pasta and blanched carrots.
  7. Combine ingredients together. Serve in a pasta bowl. Finish with a dash of orange zest (orange rind grated over the pasta).
LASCO Distributors Ltd. http://www.lascojamaica.com/distributors/
Crunchy Peanut Punch Chicken
Boneless,skinless, crispy chicken goodness flavoured with the LASCO Peanut Punch Food Drink. Experience the crunchy delight of the chicken breasts coated with the ever crisp LASCO Cornflakes.
Write a review
Print
Ingredients
  1. 2 large Chicken breasts
  2. 1 sachet LASCO Peanut Punch Food Drink (powder)
  3. ½ cup Peanut (crushed)
  4. ½ cup LASCO Cornflakes (crushed)
  5. 2 tsp LASCO All Purpose Seasoning
  6. 1 tsp LASCO Black Pepper
  7. 1 tbsp Italian seasoning
  8. 2 large Eggs
  9. LASCO Vegetable Oil for deep frying
LASCO Quick and Spicy Dip
  1. ¼ cup LASCO Tomato ketchup
  2. 3 tbsp LASCO Gourmet sauce
  3. 1 tbsp LASCO Hot Pepper Sauce
Instructions
  1. Cut chicken breast into 1” strips and season with all purpose seasoning and black pepper.
  2. In a food processor crush the peanuts, corn flakes, and Italian seasonings. Beat eggs in a bowl.
  3. Batter the chicken, by coating each strip first into the food drink powder, then submerge into the beaten eggs. Coat generously with the peanut and cornflakes mixture.
  4. Heat oil in heavy pan.fry chicken strips until golden brown.
  5. Drain on paper towel and serve with a suitable dip.
LASCO Quick and Spicy Dip
  1. Combine all ingredients. Use as desired.
Notes
  1. *Serve with rice.
LASCO Distributors Ltd. http://www.lascojamaica.com/distributors/
Chicken and Pasta Casserole
Yields 4
A tasty and filling family dish, our chicken and pasta casserole is a layered balance of seasoned crunchiness and cheesy goodness.
Write a review
Print
Ingredients
  1. 4 cups LASCO Elbow Pasta
  2. 1 cup Diced chicken breast
  3. 1 tbsp LASCO Chicken Seasoning
  4. 2 tsp LASCO All Purpose Seasoning
  5. 1 tbsp LASCO Vegetable Oil
  6. 3 tbsp LASCO Soft Margarine
  7. 3 tbsp Flour
  8. 1 ½ cups LASCO Whole Milk (mixed)
  9. 2 tbsp Mustard
  10. 1 cup Grated cheese
  11. 1 small can LASCO Whole Kernel Corn (drained)
  12. 1 small LASCO Green Peas (drained)
  13. ½ cup LASCO Real Jamaican Water Crackers (finely crushed)
Instructions
  1. Boil pasta Al Dente (cooked to a tender but firm consistency). Sprinkle LASCO Chicken Seasoning and LASCO All Purpose Seasoning on to chicken.
  2. Heat LASCO Vegetable Oil in frying pan and cook breast until tender.
  3. Prepare cheese sauce by adding flour to a heated sauce pan. Add 2 tbsps LASCO Soft Margarine and stir together.
  4. Add the mixed LASCO Whole Milk and mustard and continue stirring, then add cheese, chicken and LASCO Elbow Pasta to sauce.
  5. Remove from heat and stir in LASCO Whole Kernel Corn and LASCO Green Peas.
  6. Pour in greased ovenproof dish and sprinkle with cheese then LASCO Real Jamaican Water Cracker crumbs.
  7. Place small “dots” of butter on top of the cracker crumbs. Bake at 350° F for 20 minutes.
  8. Remove from oven and serve hot.
LASCO Distributors Ltd. http://www.lascojamaica.com/distributors/
Coconut Jerk Fish
Serves 2
Very little is as heavenly as a intricately marinated snapper in jerk coconut sauce. The LASCO Jerk seasoning paired with the LASCO Coconut Milk is a dream combination which makes this dish a must try.
Write a review
Print
Coconut Jerk Fish
  1. 1 large Cho Cho (peeled and boiled)
  2. 2 Whole snapper (scaled and cleaned - 1 1/2 lbs each)
  3. 4 tbsp LASCO Jerk Seasoning
  4. 1/4 cup LASCO Red Kidney Beans
  5. 1 tbsp LASCO Soft Margarine
  6. 1/4 cup LASCO Coconut Milk*
  7. 1/4 cup each Onion, sweet pepper and garlic (finely diced)
  8. 1 tsp Grated ginger
  9. 1 tsp LASCO Fish Seasoning
  10. Aluminium foil
Coconut Corn
  1. 2 Corn on the cob
  2. 1 cup Grated coconut
  3. 2 tbsp LASCO Soft Margarine
  4. 2 tbsp LASCO Jerk Seasoning
Coconut Jerk Fish
  1. Boil cho cho in saucepan until tender.
  2. Clean and gut the fish then marinate with jerk seasonoing and set aside.
  3. Crush the boiled cho cho and the LASCO Red Kidney Beans together with a fork or potato masher.
  4. Add LASCO Soft Margarine and LASCO Coconut Milk to the mixture. Add only enough to cream the mixture.
  5. Add only remaining ingredients and mix together.
  6. Place the creamed mixture in a piping bag, pipe filling into the "cavity" of the fish.
  7. Place the fish on a sheet of foil. Add about 1 tbsp of LASCO Soft Margarine over the fish. Wrap the fish with the foil twisting the ends to secure it.
  8. Roast on an open grill or wood fire for 20 - 30 minutes.
  9. Remove from foil and serve with "coconut corn".
Coconut Corn
  1. Boil corn until tender, then drain.
  2. Spread coconut on baking tray. Bake at 350 degrees Fahrenheit for about 5 minutes or until lightly toasted.
  3. Combine LASCO Soft Margarine and LASCO Jerk Seasoning, then rub thoroughly over corn.
  4. Roll corn in toasted grated coconut then wrap "coated" corn in foil.
  5. Roast on an open grill or wood fire for about 5 minutes.
Notes
  1. *LASCO Coconut Cream Powder may be substituted (3 tbsp to 1/4 cup water)
  2. *The creamed mixture may also be spooned into the cavity of the fish if a piping bag is unavailable,
LASCO Distributors Ltd. http://www.lascojamaica.com/distributors/
© Copyright - LASCO Distributors Ltd.