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| Home -> [Appetizers, Caribbean, Central American, Dips & Spreads, North American] -> [Caribbean guacamole Recipe] |
Caribbean guacamole
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Appetizers, Caribbean, Central American, Dips & Spreads, North American |
Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Sweet bread, Hawaiian or | | | -Portugese | | 2
| tbsp | Coconut, sweetened, flaked | | | -dried | | 1
| small | Firm-ripe papaya | | 1
| large | Firm-ripe avacado | | 2
| tbsp | Lime juice | | 1
| tsp | Sugar | | 1/4
| tsp | Crushed dried redhot chilies |
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Procedures:
| 1 | Cut bread into ? thick slices, then cut diagonally into triangles. | | 2 | Arrange in a single layer in a 10x15" pan. | | 3 | Bake in a 300°F. | | 4 | Oven until lightly browned, about 10 minutes; turn slices over halfway through baking. | | 5 | Cool on racks. | | 6 | If made ahead, wrap airtight and store at room temperature up to a day. | | 7 | In a 7-8" frying pan, stir coconut over medium-high heat until golden brown, about 3 minutes. | | 8 | Pour from pan; set aside. | | 9 | Cut papaya in half lengthwise. | | 10 | Discard seeds and peel, leaving halves intact |
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