Coconut Marinade

  • Servings: MAKES ABOUT 2 1/2 CUPS

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  • 1 cup canned unsweetened coconut milk
  • 1 medium onion, quartered
  • 1 small green bell pepper, cut into 2-inch pieces
  • 6 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/4 cup coarsely chopped fresh flat-leaf parsley

How to make this recipe

  1. In a blender or food processor, combine the coconut milk, onion, green pepper, garlic, olive oil, salt and pepper and puree. Add the chopped parsley and blend until smooth.

Serve With

Chicken, firm white-fleshed fish: marinate 8 to 12 hours. Shrimp: marinate 4 to 6 hours.

Contributed By Published June 1996

458923 recipes/coconut-marinade 2013-12-06T23:20:04+00:00 Steven Raichlen summer|barbecue-cookout|dinner-party|american|caribbean|marinades-and-rubs|fast|no-cook|weeknight-dinner june-1996,coconut marinade,rubs and marinades,grilling recipe,Steven Raichlen,unsweetened coconut milk recipes,coconut-marinade 458923

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