Have your coconut milk on the go. No need to use it all. Easy to store and use as many times as required. Use this fantastic product in your porridge, sauces, rice and peas, shakes and did I mention the good old Jamaican Run down.. Here is a recipe just for you.
Traditional Run Down Recipe
2 coconuts grated
1 clove garlic, chopped
2 -3 sprigs of thyme
6 cups water
3 stalks scallion, chopped
2 onions, chopped
2 lb pickled mackerel
3 tomatoes, chopped
1 hot pepper, Scotch bonnet if possible, chopped and seeds removed
Add the water to the grated coconut and press the liquid through a sieve or muslin bag. Set this coconut milk aside. Soak the mackerel or shad in water for at least 3 hours to remove excess salt, remove as many bones as possible and set this aside also.
Boil the coconut milk rapidly in a heavy frying pan until it is reduced to something resembling curdled custard oil. Add the fish, cover, and cook for 10 minutes on a medium heat. Stir in the onion, garlic, scallion, tomatoes, hot pepper and thyme, lower the hear and simmer for a further ten minutes.
This dish is traditionally served with boiled green bananas and dumplings. Sometimes the green bananas are cooked with it.