The beginnings of a coconut rice pudding: cook long grain rice with orange peel & a cinnamon stick. Then add to the cooked rice: 1 can cream of coconut, 1 can evaporated milk, 1/2 tsp almond extract. Next time I'll try it with rum! :) Simmer slowly, watching it for scorching, about 20 minutes or until thick. It can be eaten hot, room temp, or chilled. I topped it with grilled mango and toasted coconut.
Speaking of toasting ~ in a dry pan toast garlic cloves, skin on, until black in spots.
Cool, peel, and chop.
To ground beef, add the chopped garlic, cilantro, scallion, 2 chopped chipotles, and the zest of a lime. Form into burgers & grill until perfect!
Sweet corn, boiled in salt & sugar, then when cooked and hot toss in Old Bay.
Not a great photo, but everything tasted great! You will have to trust me on this one.