Recipe by Chocolatl

Adapted from Pan American's Complete Round the World Cookbook. This is an older recipe; I've reduced the cooking time.

Ingredients Nutrition

  • 2 cups grated coconut (fresh or dried)
  • 1 12 cups heavy cream
  • 6 (8 ounce) fish fillets (pompano, sea bass, snapper or any white fish)
  • salt


  1. Combine coconut milk and cream in a saucepan and bring to a boil.
  2. Remove from heat and let steep 30 minutes.
  3. Strain, pressing all the liquid from the coconut. Discard solids.
  4. Preheat oven to 350°F.
  5. Sprinkle salt over fish.
  6. Arrange fish in a buttered baking dish.
  7. Pour coconut liquid over fish.
  8. Bake for 30 minutes, or until fish is cooked through.

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