Carribean Stuffing

Name: Carribean Stuffing
Ingredients: 5 Bananas, sliced; 5 Mangos, sliced; 1 Pineapple, chopped; 5 Apples, chopped; 16 ounce Coconut Milk; 1 loaf Fresh Bread, cubed; 1.5 pounds Coconut, shredded, unsweetened; 8 ounce Meyers Rum, dark; 8 ounces Creme de Banana

9 ingredients

4 steps

Ingredients

5 Bananas, sliced
5 Mangos, sliced
1 Pineapple, chopped
5 Apples, chopped
16 ounce Coconut Milk
1 loaf Fresh Bread, cubed
1.5 pounds Coconut, shredded, unsweetened
8 ounce Meyers Rum, dark
8 ounces Creme de Banana

Directions

1

Soak bread in coconut milk with shredded coconut.
2

Saute Pineapples, apples and mangos, add bananas, clear pan with rum and cream de banana.
3

Add bread mix and mash all together. Should not be too stiff. Be sure to boil rum and creme de banana to get all the alcohol to evaporate.
4

Place in well buttered shallow pain and cover. Bake in 450 oven until browned.